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

Santiago Guzmán Penella1,2,3, Renaud Boulanger1,2, Isabelle Maraval1,2

  • 1CIRAD, UMR Qualisud, F-34398 Montpellier, France.

Molecules (Basel, Switzerland)
|May 13, 2023
PubMed

Keywords:
PLSchocolatecocoaflavor perceptionflavor predictive modelsvolatile compounds

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