Molecular Background of a Moldy-Musty Off-Flavor in Cocoa-Reference-Cited by-同舟云学术

Molecular Background of a Moldy-Musty Off-Flavor in Cocoa

Published:2021-04-12 Issue:15 Volume:69 Page:4501-4508
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Porcelli Caterina¹,Neiens Silva D.¹,Steinhaus Martin¹^ORCID

Affiliation:

1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany

Funder

Bundesministerium f?r Wirtschaft und Energie

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c00564

Reference46 articles.

1. The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

2. Flavor Chemistry of Cocoa and Cocoa Products-An Overview

3. Investigations on the Aroma of Cocoa Pulp (Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans

4. The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

5. Cocoa Off-Flavors

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