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https://csirspace.foodresearchgh.org/handle/1/1085| Title: | Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentation |
| Authors: | Owusu, M. Petersen, M. A. Heimdal, H. |
| Keywords: | Chocolate;Aroma compounds;Fermentation;Cocoa beans;Ghana |
| Issue Date: | 2010 |
| Publisher: | The Royal Society of Chemistry |
| Citation: | Recent Advances in Food and Flavour Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods and Molecular Biology of Functional Foods, Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, Skiathos, Greece, 25-29 May, 221-223 |
| Abstract: | The aim of the study was to find key odourants in four 'tray chocolates |
| URI: | https://csirspace.foodresearchgh.site/handle/1/1085 |
| ISBN: | 978-1-84755-201-3 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Aroma_Chocolate_Produced_Tray_Fermented_Cocoa_Fermentation_Owusu_et al.pdf Restricted Access | 2.74 MB | Adobe PDF | View/Open Request a copy |
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