Quartz crystal microbalance gas sensor arrays for the quality control of chocolate

Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

Christine Counet, Delphine Callemien, Caroline Ouwerx et al. · Journal of Agricultural and Food Chemistry · 2002 · 201 citations

Agriculture, Chemistry, Food Science +17

Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses

Petra Schnermann, Peter Schieberle · Journal of Agricultural and Food Chemistry · 1997 · 199 citations

Agriculture, Food Science, Food Analysis +16

Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins

Christine Counet, Caroline Ouwerx, Delphine Rosoux et al. · Journal of Agricultural and Food Chemistry · 2004 · 165 citations

Agriculture, Biochemistry, Food Science +17

An electronic nose for food analysis

Antonella Macagnano, Fabrizio Davide, A. D’Amico et al. · Sensors and Actuators B Chemical · 1997 · 161 citations

Agriculture, Food Science, Food Analysis +10

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · Food Chemistry · 2008 · 153 citations

Agriculture, Chemistry, Food Science +17