Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching-Reference-Cited by-同舟云学术

Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

Published:2002-03-15 Issue:8 Volume:50 Page:2385-2391
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Counet Christine¹,Callemien Delphine¹,Ouwerx Caroline¹,Collin Sonia¹

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium, and Belcolade N.V., Industrielaan 16, IIIde Industriezone, B-9320 Aalst-Erembodegem, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0114177

Reference40 articles.

1. Studies on the Volatile Components of Different Varieties of Cocoa Beans

2. CCXXXI.—The essential oil of cocoa

Cited by 170 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors;International Journal of Gastronomy and Food Science;2024-09

2. Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation;Journal of Agricultural and Food Chemistry;2024-07-08

3. Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks;Journal of Agricultural and Food Chemistry;2024-05-29

4. Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content;Journal of Food Science and Technology;2024-05-15

5. GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute;Fermentation;2024-04-25