Understanding sensory and analytical relationships in cocoa-based products

Sundara, Ramana and Festring, Daniel (2015) Understanding sensory and analytical relationships in cocoa-based products. New Food Magazine, 18 (3). pp. 2-7. ISSN .

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Abstract

The distinctive flavour of cocoa or chocolate made from fermented and roasted cocoa beans (Theobroma cacao L.) is
familiar to everybody in the cocoa consuming world. The industry differentiates between cocoa processing and
chocolate manufacturing. Cocoa processing covers the activity of converting the beans into nib, liquor, butter, cake
and powder. Chocolate manufacturing covers the blending and refining of cocoa liquor, cocoa butter and various
optional ingredients, such as milk and sugar.

Keywords:cocoa, chocolate, sensomics, sensory, flavour, NotOAChecked
Subjects:D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology
D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture
D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production
D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing
D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer
Divisions:College of Science
ID Code:26431
Deposited On:17 Feb 2017 13:52

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