Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the...

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Bibliographic Details
Main Authors: Lucia Godočiková, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, Miroslava Kačániová
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Molecules
Subjects:
antioxidant activity
aroma
blend
chocolate
ICP
flavonoids
Online Access:https://www.mdpi.com/1420-3049/25/16/3648

Internet

https://www.mdpi.com/1420-3049/25/16/3648

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