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Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate

In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques. Sensory studies of a triglyceride-free lipid emulsion indicated that t...

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Detalles Bibliográficos
Autores principales: Samfaß, Julia, Stark, Timo D., Hofmann, Thomas F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306539/
https://www.ncbi.nlm.nih.gov/pubmed/34202281
http://dx.doi.org/10.3390/foods10071483