Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

Efecto del tiempo de tostado del cacao sobre la composición volátil del chocolate negro de diferente origen determinada por HS-SPME/GC-MS

Miriam Torres-Morenoa Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O). Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, SpainCorrespondence[email protected]

https://orcid.org/0000-0002-7808-043X

Amparo Tarregab Food Science Department, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA-CSIC), Valencia, Spain

https://orcid.org/0000-0003-3338-2204

Consol Blancha Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O). Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, Spain

Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

Efecto del tiempo de tostado del cacao sobre la composición volátil del chocolate negro de diferente origen determinada por HS-SPME/GC-MS

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Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

Efecto del tiempo de tostado del cacao sobre la composición volátil del chocolate negro de diferente origen determinada por HS-SPME/GC-MS

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