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Research Documents: Aroma

  • Owusu, M. Influence of raw material and processing on aroma in chocolate. Ph.D. thesis, Faculty of Life Science, University of Copenhagen, October 2010.

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  • Afoakwa, E.O.; Paterson, A.; Fowler, M.; Ryan, A. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry. Food Chemistry, vol. 113, p. 208-215, 2008.

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  • Kratzer, U.; Frank, R.; Kalbacher, H.; Biehl, B.; Wostemeyer, J.; Voigt, J. Subunit structure of the vicilin-like glovular storage protein of cocoa seeds and the origin of cocoa-and chocolate-specific aroma precursors. Food chemistry, vol. 113, p. 903-913, 2009.

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  • Frauendorfer, F.; Schieberle, P. Changes in key aroma compounds of Criollo cocoa beans during roasting. Journal of Agricultural and Food Chemistry, vol. 56, p. 10244-51, 2008.

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  • Melo, L.L.; Medeiros de Bolini, M.; Andre, H.M.; Efraim, P. Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates. Food Quality and Preference, vol. 20, p. 138-143, 2009

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  • Thamke, I.; Durrschmid, K.; Rohm, H. Sensory description of dark chocolates by sonsumers. Food Science and Technology, vol. 42, p. 534-539, 2009

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  • Massolt, E.T., van Haard, P.M., Rehfeld, J.F., Posthuma, E.F., van der Veer, E., Schweitzer, D.H. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women. Regulatory Peptides, doi:10.1016/j.regpep.2010.01.05, 2010

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  • Portillo, E., Labarca, M., Grazziani, L., Cros, E., Assemat, S., Davrieux, F., Boulanger, R., Marcano, M. Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela. Revista Científica UDO Agrícola, vol. 9, p. 458-468, 2009.

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  • Schmarr, H.-G., Engel, K.-H. Analysis and stereodifferentiation of linalool in Theobroma cacao and cocoa products using enantioselective multidimensional gas chromatography. European Food Research and Technology, pp. 1-8, 2012. Article in Press.

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  • Frauendorfer, F.; Schieberle, P. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. Journal of Agricultural and Food Chemistry, vol.54, p. 5521-5529, 2006.

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