Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds
The chocolate volatilome is formed by cocoa variety, growing region, and harvesting season but also by multiple post-harvest processes, namely fermentation, drying, roasting, and conching. To deepen the understanding of aroma changes during chocolate production, aroma-active volatiles and the profil...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000353 |
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