Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 964 citations

Food Chemistry, Solvent Extraction, Engineering +12

Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solution

Ron G. Buttery, Louisa C. Ling, D. G. Guadagni · Journal of Agricultural and Food Chemistry · 1969 · 212 citations

Food Volatiles, Engineering, Chemical Composition +18

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 · 200 citations

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

Food Chemistry, Flavoromics, Milk Chocolate +15

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 · 150 citations

Food Chemistry, Matrix Effects, Food Composition +9