Article

Chocolate aroma: Factors, importance and analysis

2020-05-01

Abstract excerpt

The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation,...

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Literature Corpus work: c94fc6c8-763d-5996-ab44-df47f0b8a120
DOI: 10.1016/j.tifs.2020.03.035

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