Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations

Keyphrases

• Key Aroma Compounds 100%
• Cocoa Powder 100%
• Powder Mixture 100%
• Sensory Correlation 100%
• Odor Activity Value 50%
• 3-methylbutanoic Acid 33%
• Flavor Dilution Factor 33%
• Phenylacetaldehyde 33%
• Cocoa 33%
• %Fat 33%
• Ethyl-3 16%
• Real Samples 16%
• Sweet 16%
• Acetic Acid 16%
• Active Constituents 16%
• Aroma Extract Dilution Analysis 16%
• Odor Identification 16%
• Odor-active Compounds 16%
• Aroma Compounds 16%
• Sensory Evaluation 16%
• Caramel 16%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 16%
• Key Odorants 16%
• Dimethylpyrazine 16%
• Volatile Fraction 16%
• Dimethyl Trisulfide 16%
• Stable Isotope Dilution Assay 16%
• 2-Methylbutanal 16%
• 3-methylbutanal 16%
• Potato chips 16%
• Aroma Recombination 16%
• Distillation Process 16%
• Cocoa Butter 16%
• Honey 16%
• Cabbage 16%
• Extraction Distillation 16%

Food Science

• Cocoa Powder 100%
• Key Aroma Compounds 100%
• Aroma Compound 50%
• Odor Activity Value 50%
• 3-Methylbutanoic Acid 33%
• Fat Content 33%
• Flavor Dilution Factor 33%
• Cocoa Butter 16%
• Potato Chip 16%
• Sensory Evaluation 16%
• 2-Methylbutanal 16%
• Stable Isotope Dilution Assay 16%
• Caramel 16%