Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

(2014) Jianbin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction

(2013) Qianqian Xu et al.   FOOD RESEARCH INTERNATIONAL

Dark chocolate acceptability: influence of cocoa origin and processing conditions

(2011) Miriam Torres-Moreno et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differentiation of Chocolates According to the Cocoa’s Geographical Origin Using Chemometrics

(2010) Amandine Cambrai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma-active compounds of Beijing roast duck

(2009) Gengjun Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Headspace gas chromatography–mass spectrometry determination of alkylpyrazines in cocoa liquor samples

(2008) María del Rosario Brunetto et al.   FOOD CHEMISTRY

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

(2008) Felix Frauendorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Critical comparison of automated purge and trap and solid-phase microextraction for routine determination of volatile organic compounds in drinking waters by GC–MS

(2007) Azucena Lara-Gonzalo et al.   TALANTA