The Chemistry behind Chocolate Production

The Chemistry behind Chocolate Production

Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermen...

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Bibliographic Details
Main Authors: Veronika Barišić, Mirela Kopjar, Antun Jozinović, Ivana Flanjak, Đurđica Ačkar, Borislav Miličević, Drago Šubarić, Stela Jokić, Jurislav Babić
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Molecules
Subjects:
chocolate
cocoa beans
Maillard reactions
polyphenols
pyrazines
Online Access:https://www.mdpi.com/1420-3049/24/17/3163

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