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COCOTEA 74 – ESPRESSO COFFEES: THE USE OF GC/MS AND LC/MS IN A HOLISTIC APPROACH TOWARDS A BETTER UNDERSTANDING OF THE SENSORY PROFILE
Glabasnia A.1, Mestdagh F.1, Moser M2., Thomas E3., Folmer B3., Leloup V1., Blank I1. 1 Nestlé Product Technology Center, Orbe, Switzerland 2 Nestlé Reseach Center,...
COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE
Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark....