A new covalent organic framework (COF) has been prepared with 1, 3, 6, 8-tetra (4-formyl
phenyl) pyrene (TFPPy) and 2, 6-diaminopyridine (DP) as building units through a Schiff …

The volatile constituents of cocoa liquor and the differences between cocoa liquors from
different origins were studied. Direct solvent extraction-solvent assisted flavor evaporation …

A special storage container called Mare Nectaris bears a close relationship with Feng-flavor
Baijiu quality during aging. The goal of this work is to unveil molecular mechanism of the …

Flavor is one of the most prominent characteristics of chocolate and is crucial in determining
the price the consumer is willing to pay. At present, two types of cocoa beans have been …

The development of cocoa flavor and aroma is a complex phenomenon that depends on
how the fermentation and roasting processes are carried out. During fermentation, the …

Indonesia is one of the world's most prominent producers of cocoa and cinnamon. Dark
chocolate bars and Cinnamomum burmannii are rich in antioxidants. The addition of a …

Açai (Euterpe oleracea) fruit (EOF) are widely commercialized in the Brazilian Amazon.
These fruit contain a high bacterial load and are transported on boards stowed inside or …

La evaluación sensorial implica el empleo y desarrollo de principios y métodos para medir
la respuesta humana hacia productos e ingredientes incluyendo los alimentos. El concepto …

A central composite design was used for the multivariate optimization of an analytical
method for the quantitative determination of methylpyrazines in cocoa liquors using …

Chocolate has a complex flavor profile composed of more than 600 volatile compounds that
mainly arise from the thermo-mechanical treatment during roasting and conching. The aim of …