Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach

Published:2019-05-08 Issue:20 Volume:67 Page:5827-5837
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Seyfried Carolin¹,Granvogl Michael¹²³^ORCID

Affiliation:

1. Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising, Germany

2. Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Lehrstuhl für Analytische Lebensmittelchemie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany

3. Institut für Lebensmittelchemie, Fachgebiet für Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06183

Reference52 articles.

1. Beckett, S. The Science of Chocolate, 2nd ed. The Royal Society of Chemistry: Cambridge, UK, 2008; pp 39–79.

2. CCXXXI.—The essential oil of cocoa

3. Untersuchung des Kakao-Aromas mit Hilfe der Gaschromatographie

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