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Research Documents: Post Harvest

  • Hug, B.; Golay, P.A.; Giuffrida, F.; Dionisi, F.; Destaillats, F . Development of a gas-liquid chromatographic method for the analysis of fatty acid tryptamides in cocoa products. Journal of agricultural and food chemistry. Vol. 54, p. 3199-3203, 2006.

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  • Stark, T.; Bareuther, S.; Hofmann, T. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao ) by means of quantitative studies and sensory experiments. Journal of Agricultural and Food Chemistry, vol. 54, p. 5530-5539, 2006.

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  • Labbe, D.; Damevin, L.; Vaccher, C.; Morgenegg, C.; Martin, N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference, vol. 17, p. 582-589, 2006.

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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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