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Research Documents: Aroma

  • Owusu, M. Influence of raw material and processing on aroma in chocolate. Ph.D. thesis, Faculty of Life Science, University of Copenhagen, October 2010.

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  • Afoakwa, E.O.; Paterson, A.; Fowler, M.; Ryan, A. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry. Food Chemistry, vol. 113, p. 208-215, 2008.

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  • Kratzer, U.; Frank, R.; Kalbacher, H.; Biehl, B.; Wostemeyer, J.; Voigt, J. Subunit structure of the vicilin-like glovular storage protein of cocoa seeds and the origin of cocoa-and chocolate-specific aroma precursors. Food chemistry, vol. 113, p. 903-913, 2009.

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  • Frauendorfer, F.; Schieberle, P. Changes in key aroma compounds of Criollo cocoa beans during roasting. Journal of Agricultural and Food Chemistry, vol. 56, p. 10244-51, 2008.

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  • Melo, L.L.; Medeiros de Bolini, M.; Andre, H.M.; Efraim, P. Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates. Food Quality and Preference, vol. 20, p. 138-143, 2009

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  • Thamke, I.; Durrschmid, K.; Rohm, H. Sensory description of dark chocolates by sonsumers. Food Science and Technology, vol. 42, p. 534-539, 2009

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  • Portillo, E., Labarca, M., Grazziani, L., Cros, E., Assemat, S., Davrieux, F., Boulanger, R., Marcano, M. Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela. Revista Científica UDO Agrícola, vol. 9, p. 458-468, 2009.

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  • Schmarr, H.-G., Engel, K.-H. Analysis and stereodifferentiation of linalool in Theobroma cacao and cocoa products using enantioselective multidimensional gas chromatography. European Food Research and Technology, pp. 1-8, 2012. Article in Press.

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  • Frauendorfer, F.; Schieberle, P. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. Journal of Agricultural and Food Chemistry, vol.54, p. 5521-5529, 2006.

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