Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas f...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2016-01, Vol.15 (1), p.73-91
Hauptverfasser:	Aprotosoaie, Ana Clara, Luca, Simon Vlad, Miron, Anca
Format:	Artikel
Sprache:	eng
Schlagworte:	chemistry chocolate Cocoa sensory quality Theobroma cacao
Online-Zugang:	Volltext
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