Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture

Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture

Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. The aim of this study was to evaluate the applicability of ion mobility spectrometry (IMS), as a real-time method for process monit...

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Bibliographic Details
Main Authors: Carolin Schmidt, Doris Jaros, Harald Rohm
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
ion mobility spectrometry
cocoa processing
conching
flavor volatiles
Online Access:https://www.mdpi.com/2304-8158/8/10/460

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