Related references
Note: Only part of the references are listed.Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans
Ansgar Schlueter et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate
Yvonne Guckenbiehl et al.
FOOD RESEARCH INTERNATIONAL (2022)
Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach
Carolin Seyfried et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting
Felix Frauendorfer et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties
D. Middendorf et al.
JOURNAL OF FOOD ENGINEERING (2018)
Current context on chocolate flavor development a review
Nicki J. Engeseth et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas
Mengya Liu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Variation of total aroma and polyphenol content of dark chocolate during three phase of conching
F. Albak et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE
Margaret Owusu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2012)
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry
Emmanuel Ohene Afoakwa et al.
FOOD CHEMISTRY (2009)
Analysis of crystallization amorphous Lactose in milk powder depending on dynamic absorption due to water vapour
Wolfgang Danzl et al.
CHEMIE INGENIEUR TECHNIK (2008)
Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching
C Counet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Changes in the physical state of sucrose during dark chocolate processing
H Gloria et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream
WM Welty et al.
JOURNAL OF DAIRY SCIENCE (2001)
Relationships between temporal release of aroma compounds in a model mouth system and their physico-chemical characteristics
SM van Ruth et al.
FOOD CHEMISTRY (2000)