Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans-Reference-Cited by-同舟云学术

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Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans

Published:2022-03-22 Issue:13 Volume:70 Page:4057-4065
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schlüter Ansgar¹²,Hühn Tilo¹,Kneubühl Markus¹,Chatelain Karin¹,Rohn Sascha²³,Chetschik Irene¹^ORCID

Affiliation:

1. Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), Wädenswil, 8820 Wädenswil, Switzerland

2. Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, 20146 Hamburg, Germany

3. Institute of Food Technology and Chemistry, Technische Universität Berlin, 13355 Berlin, 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.1c08238

Reference35 articles.

1. COCOA | Chemistry of Processing

2. Proteinhydrolyse w�hrend der Kakaofermentation in Abh�ngigkeit von Wechselwirkungen mit Polyphenolen unter anaeroben und aeroben Bedingungen

3. Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process

4. Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations

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