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Titel:

Toward Unified Flavor Quantitation in Cocoa-Based Products

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Hofstetter, Christoph Konrad; Dunkel, Andreas; Bussy, Ugo; Wimmer, Miriam; Kauz, Thomas; Stark, Timo D.; Didzbalis, John; Dawid, Corinna; Hofmann, Thomas
Abstract:
Because food flavor is perceived through a combination of odor and taste, an analytical method that covers both dimensions would be very beneficial for mapping the consistent product quality over the entirety of a manufacturing process. Such a method, so-called "unified flavor quantitation", has been successfully applied to several different food products in recent years. The simultaneous detection of aroma and taste compounds by means of ultra-high-performance liquid chromatography tandem mass...     »
Stichworte:
BayBioMS; 3NPH; LC-MS; aroma and taste; chocolate; derivatization; high throughput; unified flavor quantitation.
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2023
Volltext / DOI:
doi:10.1021/acs.jafc.3c06868
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
12.12.2023
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