Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compo...

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Detalles Bibliográficos
Autores principales: Deuscher, Zoé, Gourrat, Karine, Repoux, Marie, Boulanger, Renaud, Labouré, Hélène, Le Quéré, Jean-Luc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221797/
https://www.ncbi.nlm.nih.gov/pubmed/32326405
http://dx.doi.org/10.3390/molecules25081809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221797/
https://www.ncbi.nlm.nih.gov/pubmed/32326405
http://dx.doi.org/10.3390/molecules25081809

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