Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate pro...

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Bibliographic Details
Main Authors: Joachim J. Schouteten, Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, Koen Dewettinck
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
roasting
trained panel
consumer
microwave
preference
flavor
Online Access:https://www.mdpi.com/2304-8158/12/4/887

Internet

https://www.mdpi.com/2304-8158/12/4/887

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