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Research Documents: Flavor

  • Sukha, D.A.; Butler, D.R.; Umaharan, P.; Boult, E. The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. European Food Research and Technology, 2007 (DOI 10.1007/s00217-006-0551-2).

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  • Reed, S. Sensory analysis of chocolate liquor. Sophisticated sciences such as sensory and flavor chemistry are needed to understand flavor development. The Manufacturing Confectioner, Presented at the AACT National Technical Seminar, p. 43-52, November 2010.

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  • Stark, T.; Bareuther, S.; Hofmann, T . Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. Journal of agricultural and food chemistry. Vol. 53 (13), p. 5407-5418.

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  • Bonvehi, J.S. Investigation of aromatic compounds in roasted cocoa powder. Eur. Food Research and Technology, vol. 221, p. 19-29. 2005.

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