Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma cacao) by Means of Quantitative Studies and Sensory Experiments

Journal of Agricultural and Food Chemistry - Tập 54 Số 15 - Trang 5530-5539 - 2006
Timo D. Stark1, Sabine Bareuther1, Thomas Hofmann1
1Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany, and Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany

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