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Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture
Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. The aim of this study was to evaluate the applicability of ion mobility spectrometry (IMS), as a real-time method for process monit...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836128/ https://www.ncbi.nlm.nih.gov/pubmed/31600893 http://dx.doi.org/10.3390/foods8100460 |