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Flavan-3-ols Monomer and Oligomer, and Flavor Profiles of Chocolates Produced from Fermented Cocoa Beans under Different Roasting Degree in Taiwan
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2021, 9(9), 457-468. DOI: 10.12691/jfnr-9-9-2
Pub. Date: September 08, 2021Views: 6125Downloads: 7033
Taiwan chocolate FMO roasting degree flavor profiles electronic nose sensory assessment PCA
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The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2021, 9(3), 124-135. DOI: 10.12691/jfnr-9-3-4
Pub. Date: March 18, 2021Views: 7101Downloads: 8324
inoculated cocoa fermentation aroma compounds Phenolic compounds rheological properties sensory assessment electronic nose
Abstract Full Text PDF (580 KB) Full Text HTML Full Text ePUB (738 KB)
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