Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor...
| Autores principales: | , , , |
|---|---|
| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.12955/2437 https://doi.org/10.3390/metabo11020071 |
Ejemplares similares: Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process
- Matrix interference evaluation employing GC and LC coupled to triple quadrupole tandem mass spectrometry
- Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS)
- Direct analysis of néctar and floral volatile organic compounds in hybrid onions by HS-SPME/GC-MS: Relationship with pollination and seed production
- Matrix-assisted laser desorption ionization time-of-flight mass spectrometry combined with chemometrics for protein profiling and classification of boiled and extruded quinoa from conventional and organic crops
- Effect of Rootstock on the Volatile Profile of Mandarins
- Implementación de un método para la identificación y cuantificación de fitoesteroles en semillas de maní por cromatografía gaseosa