关键分子化合物用于可可的同时原产区分和感官预测:一种UHPLC-HRMS感官学方法

Francesco Spataro1, Franco Rosso2, Andrea Peraino2

  • 1Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Soremartec Italia Srl, Ferrero Group, Piazzale Pietro Ferrero 1, 12051 Alba, CN, Italy.

Food chemistry
|September 17, 2024
PubMed
概括

研究人员确定了71个分子标记,以区分可可的起源和预测感官属性. 这种Sensomics方法有助于巧克力生产商进行质量控制和优化优质单一来源产品的风味配置.