Concepedia

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

Michael Crafack, Hanna Keul, Carl Emil Eskildsen, Mikael Agerlin Petersen, Sofie Saerens, Andreas Blennow, Mathias Skovmand-Larsen, Jan H. Swiegers, Gert B. Petersen, Hanne Heimdal,

Food Research International · 2014 · 168 citations · 36 references

DOI

Concepts

References

36

Principal component analysis

Svante Wold, Kim H. Esbensen, Paul Geladi · Chemometrics and Intelligent Laboratory Systems · 1987 · 11.5K citations

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Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.2K citations · Full text

, , +17

Sensory Evaluation Techniques

D.D. Muir · International Journal of Dairy Technology · 2007 · 467 citations

Flavor-active esters: Adding fruitiness to beer

Kevin J. Verstrepen, Guy Derdelinckx, J. P. Dufour et al. · Journal of Bioscience and Bioengineering · 2003 · 432 citations

, , +12

Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages

Lalli Nykänen · American Journal of Enology and Viticulture · 1986 · 380 citations

, , +17