Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Stud...
Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study
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Publisher
Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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Contents
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 compounds that should characterize the four sensory cat...
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Full title
Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study
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TN_cdi_doaj_primary_oai_doaj_org_article_1c1dab4283ea4f2ea37c7246b91c86f5
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1c1dab4283ea4f2ea37c7246b91c86f5
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules25081809
