Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing
Aurora Britto de Andrade, Margarida Lins da Cruz, Fernanda Antonia de Souza Oliveira, Sérgio Eduardo Soares, Janice Izabel Druzian, Ligia Regina Radomille de Santana, Carolina Oliveira de Souza, Eliete da Silva Bispo
Topics & Concepts
RoastingFood scienceFermentationChemistryFlavorAromaMaillard reactionSensory analysisFlavourPhysical chemistryFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality