Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates
Author:
Affiliation:
1. Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
2. Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00418
Reference37 articles.
1. International Cocoa Organization. Growing Cocoa. https://www.icco.org/fine-or-flavor-cocoa/ (accessed November 2022).
2. International Cocoa Organization. Fine or Flavour Cocoa. https://www.icco.org/growing-cocoa/ (accessed November 2022).
3. Cocoa beans: from tree to factory
4. Artisan chocolate making
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