Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate
Yvonne Guckenbiehl, Anna Martin, Eva Ortner, Isabell Rothkopf, Ute Schweiggert‐Weisz, Andrea Buettner, Susanne Gola
Topics & Concepts
AromaChemistryLinaloolDark chocolateMilk ChocolateFood scienceRheologyChromatographyAcetic acidOrganic chemistryEssential oilMaterials scienceComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsPhase Equilibria and Thermodynamics