Assessing cocoa aroma quality by multiple analytical approaches

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 23.6K citations

Total Phenolic Substances, Chemistry, Polyphenolics +18

An overview of analytical methods for determining the geographical origin of food products

Dion M.A.M. Luykx, Saskia M. van Ruth · Food Chemistry · 2007 · 536 citations · Full text

Food Chemistry, Nutrition, Food Forensics +9

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila et al. · Food Research International · 2010 · 268 citations

Food Chemistry, Theobroma Cacao L., Food Analysis +3

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Felix Frauendorfer, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2008 · 229 citations

Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations

Felix Frauendorfer, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 204 citations

Flavoromics, Chemical Composition, Food Analysis +16