Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing

Aurora Britto de AndradeMargarida Lins da CruzFernanda Antonia de Souza Oliveira2021-12-032021-12-032021LWT - Food Scienceand Technology149(2021)112048http://hdl.handle.net/123456789/8468enChocolate qualityFermentation processPotentially functionalHS-SPME-GC-MSPrincipal component analysisInfluence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processingArticle