The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …

The topic of ambient gas analysis has been rapidly developed in the last few years with the
evolution of the exciting new techniques such as DESI, DART and EESI. The essential …

The flavour of cocoa and chocolate is generated by several processing steps, the most
important being the post‐harvest fermentation and drying of cocoa seeds, the roasting of raw …

The combined effect of two cocoa fermentation methods–heap and tray–and different
roasting and conching conditions on aroma compounds of dark chocolate were investigated …

The generations of dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in a binary or
ternary model system including lipids, free amino acids and Maillard reaction products …

Direct analysis techniques have greatly simplified analytical methods used to monitor
analytes at trace levels in air samples. One of these methods, Selected Ion Flow Tube-Mass …

Alkalization, also known as “Dutching,” is an optional, but very useful, step taken in the
production chain of cocoa to darken its color, modify its taste, and increase natural cocoa …

This study investigated the effectiveness of SIFT-MS versus chemical profiling, both coupled
to multivariate data analysis, to classify 95 Extra Virgin Argan Oils (EVAO), originating from …

The basic physics and ion chemistry involved in the application of selected ion flow tube
mass spectrometry, SIFT-MS, to accurate quantification of concentrations of trace gases in …

In this study the volatile composition of six samples of dark chocolates varying in the cocoa
roasting time (30.5, 34.5 and 38.5 min) and geographical origin (Ecuador and Ghana) was …