Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach

Published:2020-10-16 Issue:43 Volume:68 Page:12086-12095
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fricke Kristina¹,Schieberle Peter²^ORCID

Affiliation:

1. Leibniz-Institute for Food Systemsbiology at the Technical University München (LSB@TUM, formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Strasse 34, D-85354 Freising, Germany

2. Chemistry Department, Technical University München, Lichtenbergstrasse 4, 85478 Garching, 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.0c05787

Reference37 articles.

1. Handbuch der Kakaoerzeugnisse

2. Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

3. Lagerungsbedingte Ver�nderungen im Aroma von Milchschokoladen

4. Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

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