Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic

The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic....

Descripción completa

Detalles Bibliográficos
Autores principales: Guzmán Penella, Santiago, Boulanger, Renaud, Maraval, Isabelle, Kopp, Gabi, Corno, Marcello, Fontez, Bénédicte, Fontana, Angélique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180179/
https://www.ncbi.nlm.nih.gov/pubmed/37175215
http://dx.doi.org/10.3390/molecules28093805

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180179/
https://www.ncbi.nlm.nih.gov/pubmed/37175215
http://dx.doi.org/10.3390/molecules28093805

Ejemplares similares