The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
Eleni Sioriki, Emmy Tuenter, Davy Van de Walle, Valérie Lemarcq, Catherine S. J. Cazin, Steven P. Nolan, Luc Pieters, Koen Dewettinck
Topics & Concepts
ChemistryFlavorFood sciencePalatabilityTasteMoodPsychologyPsychiatryFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical Methods