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

In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geographical origin (Ecuador and Ghana) was characterized by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-...

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Bibliographic Details
Main Authors: Miriam Torres-Moreno, Amparo Tarrega, Consol Blanch
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
Online Access:http://dx.doi.org/10.1080/19476337.2020.1860137