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