Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS

Principal component analysis

Svante Wold, Kim H. Esbensen, Paul Geladi · Chemometrics and Intelligent Laboratory Systems · 1987 · 11.4K citations

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A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

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Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

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

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

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

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Food Chemistry, Flavoromics, Milk Chocolate +15