Aroma Properties of Cocoa Fruit Pulp from Different Origins.

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作者： Thomas,Bickel Haase ^[1] ; Ute,Schweiggert-Weisz ^[2] ; Eva,Ortner ^[1] ; Holger,Zorn ^[3] ; Susanne,Naumann ^[1]

作者单位： Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany. ^[1] Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany. ^[2] Institute for Nutritional and Food Sciences, University of Bonn, 53012 Bonn, Germany. ^[3] Fraunhofer Institute for Molecular Biology and Applied Ecology IME, 35392 Giessen, Germany. ^[4]

关键词 Theobroma cacao L.aroma aroma extract dilution analyses by-product gas chromatography-olfactometry mass spectrometry

主题词可可树(Cacao);喀麦隆(Cameroon);调味剂(Flavoring Agents);水果(Fruit);印度尼西亚(Indonesia);越南(Vietnam);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.3390/molecules26247618

PMID 34946695

发布时间 2022-02-09

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