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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Bibliografski detalji
Glavni autori: Joachim J. Schouteten, Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, Koen Dewettinck
Format: Članak
Jezik:English
Izdano: MDPI AG 2023-02-01
Serija:Foods
Teme:
roasting
trained panel
consumer
microwave
preference
flavor
Online pristup:https://www.mdpi.com/2304-8158/12/4/887

Internet

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

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