About this document
Flavour Release in Dark Chocolate by David Joel Tintaya is a document available to read on EtoBox.
This document summarizes a study that investigated how particle size distribution and fat content affect the release of flavor volatiles in dark chocolates. Sixty-eight flavor compounds were identified using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Compounds with chocolate, roasted, nutty notes and caramel, sweet, honey notes were detected. The study found direct relationships between fat content and some compounds but inverse relationships with others. Particle size was fou
- Author
- David Joel Tintaya
- Language
- EN