Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatograph...

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Autores principales: Ylenia Pieracci, Roberta Ascrizzi, Luisa Pistelli, Guido Flamini
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/24f3d83ca95f45bcb1956864c94a7ded
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