Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate

Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur compounds (VSCs). Despite this, the effect of roasting...

Descripción completa

Detalles Bibliográficos
Autores principales: Wiedemer, Aaron M., McClure, Alan P., Leitner, Erich, Hopfer, Helene
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10095636/
https://www.ncbi.nlm.nih.gov/pubmed/37049800
http://dx.doi.org/10.3390/molecules28073038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10095636/
https://www.ncbi.nlm.nih.gov/pubmed/37049800
http://dx.doi.org/10.3390/molecules28073038

Ejemplares similares