A comparative study of aroma‐active compounds between dark and milk chocolate: relationship to sensory perception
Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song, Jia Guo, Ye Wang +2 more
Journal of the Science of Food and Agriculture
Abstract
Differences in volatile composition and descriptive flavour attributes between the dark and milk chocolate were observed. The relationship between aroma-active compounds and sensory perception in the chocolate was verified.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
aroma-active compounds related to sensory perception
“The relationship between aroma-active compounds and sensory perception in the chocolate was verified.”
volatile composition differed dark and milk chocolate
“Differences in volatile composition and descriptive flavour attributes between the dark and milk chocolate were observed.”
descriptive flavour attributes differed dark and milk chocolate
“Differences in volatile composition and descriptive flavour attributes between the dark and milk chocolate were observed.”