Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic

The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic....

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Bibliographic Details
Main Authors: Santiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, Gabi Kopp, Marcello Corno, Bénédicte Fontez, Angélique Fontana
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Molecules
Subjects:
cocoa
chocolate
flavor perception
volatile compounds
flavor predictive models
PLS
Online Access:https://www.mdpi.com/1420-3049/28/9/3805

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