A comparative study of aroma-active compounds between dark and milk chocolate: Relationship to sensory perception

Journal of the Science of Food and Agriculture

Volumn 95, Issue 6, 2015, Pages 1362-1372

  Liu, Jianbin ^a   Liu, Mengya ^a   He, Congcong ^a   Song, Huanlu ^a   Guo, Jia ^b   Wang, Ye ^b   Yang, Haiying ^b   Su, Xiaoxia ^b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b Beijing Engineering Laboratory for Geriatric Nutrition Food Research   (China)

Author keywords

Aroma extract dilution analysis (AEDA); Chocolate; Gas chromatography olfactrometry mass spectrometry (GC O MS); Sensory perception; Solvent assisted flavour evaporation (SAFE)

Indexed keywords

THEOBROMA CACAO;

ESSENTIAL OIL; FLAVORING AGENT; SUGAR; VOLATILE ORGANIC COMPOUND;

ADULT; ANALYSIS; ANIMAL; CACAO; CHEMISTRY; COMPARATIVE STUDY; FEMALE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MILK; ODOR; PROCEDURES; TASTE; YOUNG ADULT;

ADULT; ANIMALS; CACAO; CANDY; FEMALE; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; MILK; ODORS; OILS, VOLATILE; TASTE; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 84924875193     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6831     Document Type: Article

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