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Journal Abstract Search

336 related items for PubMed ID: 32331645

  • 1. 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).
    Hinneh M, Abotsi EE, Van de Walle D, Tzompa-Sosa DA, De Winne A, Simonis J, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2020 Jun; 132():109116. PubMed ID: 32331645
    [Abstract] [Full Text] [Related]

  • 2. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
    Hinneh M, Abotsi EE, Van de Walle D, Tzompa-Sosa DA, De Winne A, Simonis J, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
    [Abstract] [Full Text] [Related]

  • 3. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
    Hinneh M, Van de Walle D, Tzompa-Sosa DA, De Winne A, Termote S, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2019 Nov; 125():108550. PubMed ID: 31554139
    [Abstract] [Full Text] [Related]

  • 4. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
    Hinneh M, Semanhyia E, Van de Walle D, De Winne A, Tzompa-Sosa DA, Scalone GLL, De Meulenaer B, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2018 Sep; 111():607-620. PubMed ID: 30007725
    [Abstract] [Full Text] [Related]

  • 5. Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
    Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I.
    J Agric Food Chem; 2022 Apr 06; 70(13):4057-4065. PubMed ID: 35316045
    [Abstract] [Full Text] [Related]

  • 6. Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic.
    Guzmán Penella S, Boulanger R, Maraval I, Kopp G, Corno M, Fontez B, Fontana A.
    Molecules; 2023 Apr 28; 28(9):. PubMed ID: 37175215
    [Abstract] [Full Text] [Related]

  • 7. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation.
    Escobar S, Santander M, Zuluaga M, Chacón I, Rodríguez J, Vaillant F.
    Food Chem; 2021 Dec 15; 365():130627. PubMed ID: 34329875
    [Abstract] [Full Text] [Related]

  • 8. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
    Żyżelewicz D, Budryn G, Oracz J, Antolak H, Kręgiel D, Kaczmarska M.
    Food Res Int; 2018 Nov 15; 113():234-244. PubMed ID: 30195517
    [Abstract] [Full Text] [Related]

  • 9. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates.
    Ac-Pangan MF, Engeseth NJ, Cadwallader KR.
    J Agric Food Chem; 2023 Jun 28; 71(25):9856-9867. PubMed ID: 37307497
    [Abstract] [Full Text] [Related]

  • 10. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review.
    Putri DN, De Steur H, Juvinal JG, Gellynck X, Schouteten JJ.
    J Food Sci; 2024 Apr 28; 89(4):1917-1943. PubMed ID: 38488746
    [Abstract] [Full Text] [Related]

  • 11. Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses.
    Ku MC, Liu SQ.
    Food Res Int; 2024 Nov 28; 195():114992. PubMed ID: 39277251
    [Abstract] [Full Text] [Related]

  • 12. Decoding the Fine Flavor Properties of Dark Chocolates.
    Ullrich L, Casty B, André A, Hühn T, Steinhaus M, Chetschik I.
    J Agric Food Chem; 2022 Oct 26; 70(42):13730-13740. PubMed ID: 36255101
    [Abstract] [Full Text] [Related]

  • 13. Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica.
    Ooi TS, Ting ASY, Siow LF.
    J Food Sci Technol; 2022 Jul 26; 59(7):2714-2723. PubMed ID: 35734109
    [Abstract] [Full Text] [Related]

  • 14. Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS.
    Acierno V, Liu N, Alewijn M, Stieger M, van Ruth SM.
    Talanta; 2019 Apr 01; 195():676-682. PubMed ID: 30625600
    [Abstract] [Full Text] [Related]

  • 15. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
    Magalhães da Veiga Moreira I, de Figueiredo Vilela L, da Cruz Pedroso Miguel MG, Santos C, Lima N, Freitas Schwan R.
    Molecules; 2017 May 09; 22(5):. PubMed ID: 28486419
    [Abstract] [Full Text] [Related]

  • 16. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach.
    Seyfried C, Granvogl M.
    J Agric Food Chem; 2019 May 22; 67(20):5827-5837. PubMed ID: 31066267
    [Abstract] [Full Text] [Related]

  • 17. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil.
    Moreira IMDV, Vilela LF, Santos C, Lima N, Schwan RF.
    Food Res Int; 2018 Jul 22; 109():196-203. PubMed ID: 29803442
    [Abstract] [Full Text] [Related]

  • 18. Trace elements in bean-to-bar chocolates from Brazil and Ecuador.
    Burgon VH, Silva MLN, Milani RF, Morgano MA.
    J Trace Elem Med Biol; 2024 Jul 22; 84():127431. PubMed ID: 38489923
    [Abstract] [Full Text] [Related]

  • 19. Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).
    Huang Y, Barringer SA.
    J Food Sci; 2010 Jul 22; 75(1):C121-7. PubMed ID: 20492142
    [Abstract] [Full Text] [Related]

  • 20. Dark chocolate acceptability: influence of cocoa origin and processing conditions.
    Torres-Moreno M, Tarrega A, Costell E, Blanch C.
    J Sci Food Agric; 2012 Jan 30; 92(2):404-11. PubMed ID: 21834089
    [Abstract] [Full Text] [Related]

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