Cocoa substitute: Evaluation of sensory qualities and flavour stability

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

Steam volatile aroma constituents of roasted cocoa beans

Michel. Van Praag, Herbert S. Stein, Merrick S. Tibbetts · Journal of Agricultural and Food Chemistry · 1968 · 112 citations

Agriculture, Chemistry, Food Science +15

Aroma simulation on the basis of the odourant composition of roasted coffee headspace†

Florian Mayer, Werner Grosch · Flavour and Fragrance Journal · 2001 · 78 citations

Agriculture, Food Science, Food Analysis +16

ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS

P. Koehler, Michael E. Mason, George V. Odell · Journal of Food Science · 1971 · 76 citations

Agriculture, Food Science, Food Analysis +16