Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate pro...

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Detalles Bibliográficos
Autores principales: Schouteten, Joachim J., Lemarcq, Valérie, Van de Walle, Davy, Sioriki, Eleni, Dewettinck, Koen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957408/
https://www.ncbi.nlm.nih.gov/pubmed/36832962
http://dx.doi.org/10.3390/foods12040887

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957408/
https://www.ncbi.nlm.nih.gov/pubmed/36832962
http://dx.doi.org/10.3390/foods12040887

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