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Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study.
Deuscher, Zoé; Gourrat, Karine; Repoux, Marie; Boulanger, Renaud; Labouré, Hélène; Le Quéré, Jean-Luc.
Affiliation
  • Deuscher Z; Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
  • Gourrat K; CIRAD, UMR Qualisud, F-34398 Montpellier, France.
  • Repoux M; Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
  • Boulanger R; ChemoSens Platform, CSGA, F-21000 Dijon, France.
  • Labouré H; Valrhona, 14 av. du Président Roosevelet, F-26602 Tain l'Hermitage, France.
  • Le Quéré JL; CIRAD, UMR Qualisud, F-34398 Montpellier, France.
Molecules ; 25(8)2020 Apr 15.
Article in En | MEDLINE | ID: mdl-32326405
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Chocolate / Odorants Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2020 Document type: Article Affiliation country: Francia Country of publication: Suiza
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Chocolate / Odorants Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2020 Document type: Article Affiliation country: Francia Country of publication: Suiza