Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions
Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Ute Schweiggert‐Weisz, G. Ziegleder, Andrea Buettner, Susanne Gola
Topics & Concepts
ChemistryAromaLinaloolAcetic acidDark chocolateAroma compoundSugarFood scienceDilutionChromatographyOrganic chemistryEssential oilThermodynamicsPhysicsFood Chemistry and Fat AnalysisFermentation and Sensory AnalysisAnalytical Chemistry and Chromatography