PRECURSORS OF CHOCOLATE AROMA - COMPARATIVE STUDY OF FERMENTED + UNFERMENTED COCOA BEANS

被引：61
|
作者：
ROHAN, TA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1964.tb01760.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：456 / &
相关论文
共 50 条
  • [31] Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell
    Paetzold, R.
    Brueckner, H.
    AMINO ACIDS, 2006, 31 (01) : 63 - 72
  • [32] Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell
    R. Pätzold
    H. Brückner
    Amino Acids, 2006, 31
  • [33] Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans
    Schlueter, Ansgar
    Huhn, Tilo
    Kneubuhl, Markus
    Chatelain, Karin
    Rohn, Sascha
    Chetschik, Irene
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, 70 (13) : 4057 - 4065
  • [34] CHARACTERIZATION AND QUANTIFICATION OF STARCH IN COCOA BEANS AND CHOCOLATE PRODUCTS
    SCHMIEDER, RL
    KEENEY, PG
    JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 555 - &
  • [35] Antioxidant capacity of cocoa beans and chocolate assessed by FTIR
    Batista, Nadia Nara
    de Andrade, Dayana Pereira
    Ramos, Cintia Lacerda
    Dias, Disney Ribeiro
    Schwan, Rosane Freitas
    FOOD RESEARCH INTERNATIONAL, 2016, 90 : 313 - 319
  • [36] Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation
    Escobar, Sebastian
    Santander, Margareth
    Zuluaga, Martha
    Chacon, Ivan
    Rodriguez, Jader
    Vaillant, Fabrice
    FOOD CHEMISTRY, 2021, 365
  • [37] Origin -based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans
    D'Souza, Roy N.
    Grimbs, Sergio
    Behrends, Britta
    Bernaert, Herwig
    Ullrich, Matthias S.
    Kuhnert, Nikolai
    FOOD RESEARCH INTERNATIONAL, 2017, 99 : 550 - 559
  • [38] Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles
    Saunshia, Yallappa
    Sandhya, MudraKola Vidya Sagar
    Lingamallu, Jagan Mohan Rao
    Padela, Janardhan
    Murthy, Pushpa
    FOOD BIOTECHNOLOGY, 2018, 32 (04) : 257 - 272
  • [39] STEAM VOLATILE AROMA CONSTITUENTS OF ROASTED COCOA BEANS
    VANPRAAG, M
    STEIN, HS
    TIBBETTS, MS
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) : 1005 - &
  • [40] Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometry
    Sirbu, Diana
    Corno, Marcello
    Ullrich, Matthias S.
    Kuhnert, Nikolai
    FOOD CHEMISTRY, 2018, 254 : 232 - 240
12345