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Characterization of Odorants Causing Smoky Off-Flavors in Cocoa

Daniela Füllemann1, Martin Steinhaus1

  • 1Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.

Journal of Agricultural and Food Chemistry
|September 9, 2020
PubMed

Keywords:
2-methoxyphenol3-ethylphenol3-propylphenol4-methylphenolTheobroma cacaoaroma extract dilution analysisstable isotopically substituted odorants

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