Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)
Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan A. Tzompa‐Sosa, Ann De Winne, Julien Simonis, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck
Topics & Concepts
Dark chocolateRoastingFlavorAromaFood sciencePartial least squares regressionChemistryMathematicsStatisticsPhysical chemistryFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyProteins in Food Systems