Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate

Journal of Food Processing and Preservation

Volumn 36, Issue 5, 2012, Pages 446-456

  Owusu, Margaret ^a   Petersen, Mikael Agerlin ^a   Heimdal, Hanne ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Toms Confectionery Group   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA COMPOUNDS; CHROMATOGRAPHY-MASS SPECTROMETRY; COMBINED EFFECT; DARK CHOCOLATE; DYNAMIC HEADSPACE SAMPLING; GAS CHROMATOGRAPHY-OLFACTOMETRY; HIGH TEMPERATURE; PRINCIPAL COMPONENTS; REDUCED DATA; ROASTING TEMPERATURE; TOTAL VARIANCE;

BEVERAGES; FERMENTATION; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS;

CALCINATION;

THEOBROMA CACAO;

EID: 84867097277     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00602.x     Document Type: Article

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