Concepedia

Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography

Federico Magagna, Erica Liberto, Stephen E. Reichenbach, Qingping Tao, Andrea Carretta, L. Cobelli, Matthew Giardina, Carlo Bicchi, Chiara Cordero

Journal of Chromatography A · 2017 · 47 citations · 39 references

DOI

Concepts

References

39

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Ana Clara Aprotosoaie, Simon Vlad Luca, Anca Miron · Comprehensive Reviews in Food Science and Food Safety · 2015 · 469 citations

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

, , +16

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

, , +15

Simple, non-moving modulation interface for comprehensive two-dimensional gas chromatography

Jan Beens, Mohamed Adahchour, René J.J. Vreuls et al. · Journal of Chromatography A · 2001 · 180 citations

, , +8