Citations (36)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Lili Dahiana Becerra, Ruth Yolanda Ruíz, Jader Rodríguez Cortina, Maria Ximena Quintanilla-Carvajal, Ericsson Coy-Barrera & Sebastián Escobar Parra. (2023) Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis. Critical Reviews in Analytical Chemistry 53:3, pages 689-717.
Read now
Read now
Sergio J. Calva-Estrada, Eugenia Lugo-Cervantes & Maribel Jiménez-Fernández. (2019) Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity. Journal of Microencapsulation 36:5, pages 447-458.
Read now
Read now
Quintino Reis de Araujo, Guilherme Amorim Homem de Abreu Loureiro, Virupax Chanabasappa Baligar, Dario Ahnert, José Claudio Faria & Raul René Valle. (2019) Cacao quality index for cacao agroecosystems in Bahia, Brazil. International Journal of Food Properties 22:1, pages 1799-1814.
Read now
Read now
Ping Yang, Mengchen You, Huanlu Song, Xiaoying Zhang & Yongcheng Liao. (2018) Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS). International Journal of Food Properties 21:1, pages 1233-1245.
Read now
Read now
Articles from other publishers (32)
Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Gottfried Ziegleder, Andrea Buettner & Susanne Naumann-Gola. (2024) Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions. Food Chemistry 437, pages 137861.
Crossref
Crossref
Cyndy Alejandra López-Alarcón, Martha Paola Rascón-Díaz, Luz A. Pascual-Pineda, Enrique Flores-Andrade, Enrique Bonilla-Zavaleta & Maribel Jiménez-Fernández. (2024) Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice. Powder Technology 431, pages 119123.
Crossref
Crossref
Tania María Guzmán-Armenteros, Jenny Ruales, Cristina Cuesta-Plúa, Juan Bravo, Marco Sinche, Edwin Vera, Edison Vera, Paul Vargas-Jentzsch, Valerian Ciobotă, Fernando E. Ortega-Ojeda, Andrés Proaño, Armando Echeverría & Luis Ramos-Guerrero. (2023) Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods 12:21, pages 3924.
Crossref
Crossref
Eloisa Bagnulo, Camilla Scavarda, Cristian Bortolini, Chiara Cordero, Carlo Bicchi & Erica Liberto. (2023) Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation. Food Research International 172, pages 113199.
Crossref
Crossref
Kexin Jiang, Kunli Xu, Jiao Wang, Fanyu Meng & Bei Wang. (2023) Based on HS-SPME-GC-MS combined with GC-O-MS to analyze the changes of aroma compounds in the aging process of Citri Reticulatae Pericarpium. Food Bioscience 54, pages 102798.
Crossref
Crossref
Kika Al Tamimi, Chusnul Hidayat, Tyas Utami & Lucia Dhiantika Witasari. (2023) Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment. LWT 184, pages 114910.
Crossref
Crossref
Simon Perrez Akoa, Renaud Boulanger, Pierre Effa Onomo, Marc Lebrun, Martine Louise Ondobo, Marie-Christine Lahon, Samuel Arsene Ntyam Mendo, Nicolas Niemenak & Pierre-François Djocgoue. (2023) Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids. Food Bioscience 53, pages 102603.
Crossref
Crossref
Luis Jorge Coronado-Cáceres, Sergio de Jesus Calva-Estrada & Eugenia Lugo-Cervantes. 2023. Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis. Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis
191
204
.
Dulce Velásquez-Reyes, Jacobo Rodríguez-Campos, Carlos Avendaño-Arrazate, Anne Gschaedler, Montserrat Alcázar-Valle & Eugenia Lugo-Cervantes. (2023) Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. Heliyon 9:4, pages e15129.
Crossref
Crossref
Aaron M. Wiedemer, Alan P. McClure, Erich Leitner & Helene Hopfer. (2023) Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate. Molecules 28:7, pages 3038.
Crossref
Crossref
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes & Norka Vidaurre Alanes. (2023) Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate. Fermentation 9:2, pages 166.
Crossref
Crossref
Josefina F. Ballesteros, Joachim J. Schouteten, Angelyn Otilla, Ramona Isabel Ramirez, Xavier Gellynck, Julieta Casaul & Hans De Steur. (2023) Does award and origin labeling influence consumers’ willingness-to-pay beyond sensory cues? An experimental auction on improved Philippine tablea (cocoa liquor). Journal of Behavioral and Experimental Economics 102, pages 101965.
Crossref
Crossref
Vivian Ramón, Héctor Eduardo Hernández, Paola Polania & Juan Carlos Suárez. (2022) Spatial Distribution of Cocoa Quality: Relationship between Physicochemical, Functional and Sensory Attributes of Clones from Southern Colombia. Agronomy 13:1, pages 15.
Crossref
Crossref
Yvonne Guckenbiehl, Anna Martin, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Andrea Buettner & Susanne Naumann-Gola. (2022) Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate. Food Research International 162, pages 112063.
Crossref
Crossref
Maribel Alexandra Quelal-Vásconez, Riccardo Macchioni, Greta Livi, Édgar Pérez-Esteve, María Jesús Lerma-García, Pau Talens, José Manuel Barat, Mikael Agerlin Petersen & Rasmus Bro. (2022) Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics. Food Chemistry 389, pages 133074.
Crossref
Crossref
Fatma Shafik Abd El-Aleem, Shereen Nazeh Lotfy, Rasha Saad, Mohamad Yehia Sayed Ahmed & Hoda Hanem Mohamed Fadel. (2021) Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality. Journal of Food Science and Technology 59:5, pages 1958-1967.
Crossref
Crossref
Retno Dwi Astuti, Dwi Larasatie Nur Fibri, Dody Dwi Handoko, Wahyudi David, Slamet Budijanto, Hitoshi Shirakawa & Ardiansyah Ardiansyah. (2022) The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran. Fermentation 8:3, pages 120.
Crossref
Crossref
Jing Yu, Kuan Lu, Jiwei Zi, Xihong Yang & Wancui Xie. (2022) Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science. Food Bioscience 45, pages 101470.
Crossref
Crossref
Senem Kamiloglu, Perihan Yolci-Omeroglu & Omer Utku Copur. 2022. Trends in Sustainable Chocolate Production. Trends in Sustainable Chocolate Production
189
228
.
Yu Zhang, Yuwei Sun & Huanlu Song. (2021) Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage. Foods 10:10, pages 2430.
Crossref
Crossref
Andre Cunha Paiva, Juliana Crucello, Nathália de Aguiar Porto & Leandro Wang Hantao. (2021) Fundamentals of and recent advances in sorbent-based headspace extractions. TrAC Trends in Analytical Chemistry 139, pages 116252.
Crossref
Crossref
Shereen N. Lotfy, Rasha Saad, Khaled F. El-Massrey & Hoda H.M. Fadel. (2021) Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system. LWT 145, pages 111328.
Crossref
Crossref
Graciela Artavia, Carolina Cortés-Herrera & Fabio Granados-Chinchilla. (2021) Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis. Foods 10:5, pages 1081.
Crossref
Crossref
Fan Yang, Ye Liu, Bei Wang, Huanlu Song & Tingting Zou. (2021) Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis. LWT 137, pages 110478.
Crossref
Crossref
S.J. Calva-Estrada, M. Utrilla-Vázquez, A. Vallejo-Cardona, D.B. Roblero-Pérez & E. Lugo-Cervantes. (2020) Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Research International 136, pages 109594.
Crossref
Crossref
Ladislava Rýdlová, Jana Prchalová, Tereza Škorpilová, Bo-Anne Rohlík, Helena Čížková & Aleš Rajchl. (2020) Evaluation of cocoa products quality and authenticity by DART/TOF-MS. International Journal of Mass Spectrometry 454, pages 116358.
Crossref
Crossref
Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré & Jean-Luc Le Quéré. (2020) Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules 25:8, pages 1809.
Crossref
Crossref
Lienda Handojo, Judy Retti B. Witono, Irene Natasya Sulaiman, Sardenianto & Antonius Indarto. (2020) Innovative utilization of waste chocolate condensate as cocoa powder. IOP Conference Series: Materials Science and Engineering 823:1, pages 012047.
Crossref
Crossref
Maribel Alexandra Quelal‐Vásconez, María Jesús Lerma‐García, Édgar Pérez‐Esteve, Pau Talens & José Manuel Barat. (2020) Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 448-478.
Crossref
Crossref
Felix Frauendorfer & Peter Schieberle. (2019) Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting. European Food Research and Technology 245:9, pages 1907-1915.
Crossref
Crossref
Chiara Cordero, Alessandro Guglielmetti, Barbara Sgorbini, Carlo Bicchi, Elena Allegrucci, Guido Gobino, Lucie Baroux & Philippe Merle. (2019) Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential. Analytica Chimica Acta 1052, pages 190-201.
Crossref
Crossref
Leidy Machado Cuellar, Claudia Mercedes Ordoñez Espinosa, Katherine Angel Sanchez, Lised Guaca Cruz & Juan Carlos Suárez Salazar. (2018) Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia. Acta Agronómica 67:1, pages 46-52.
Crossref
Crossref