Roasting-induced changes in cocoa beans with respect to the mood pyramid
Valérie Lemarcq, Emmy Tuenter, А М Бондаренко, Davy Van de Walle, Luc De Vuyst, Luc Pieters, Eleni Sioriki, Koen Dewettinck
Topics & Concepts
RoastingFlavorAromaTheobromineFood scienceChemistryMoodPyramid (geometry)ProanthocyanidinPsychologyCaffeineMathematicsOrganic chemistryPolyphenolAntioxidantGeometryPhysical chemistryPsychiatryFood Chemistry and Fat AnalysisBotanical Research and ApplicationsSensory Analysis and Statistical Methods