Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

Margaret Owusu; Mikael Agerlin Petersen; Hanne Heimdal

doi:10.1007/s13197-011-0420-2

Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal

Food Analytics and Biotechnology

Research output: Contribution to journal › Journal article › Research › peer-review

48 Citations (Scopus)

Original language	English
Journal	Journal of Food Science and Technology
Volume	50
Issue number	5
Pages (from-to)	909–917
Number of pages	9
ISSN	0022-1155
DOIs	https://doi.org/10.1007/s13197-011-0420-2
Publication status	Published - 2013

Access to Document

10.1007/s13197-011-0420-2

Cite this

Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. / Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne.

In: Journal of Food Science and Technology, Vol. 50, No. 5, 2013, p. 909–917.

Research output: Contribution to journal › Journal article › Research › peer-review

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