2009
DOI: 10.1016/j.foodchem.2008.05.082
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Headspace gas chromatography–mass spectrometry determination of alkylpyrazines in cocoa liquor samples

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Cited by 18 publications
(10 citation statements)
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“…Finally, the free amino acids profile during the last day of fermentation and during the roasting stage was compared with the pyrazine content obtained by Brunetto et al (2009) for the same samples. As it is shown in Figure 5, the obtained results are consistent with the premises discussed above.…”
Section: Cocoa Samplesmentioning
confidence: 99%
“…Finally, the free amino acids profile during the last day of fermentation and during the roasting stage was compared with the pyrazine content obtained by Brunetto et al (2009) for the same samples. As it is shown in Figure 5, the obtained results are consistent with the premises discussed above.…”
Section: Cocoa Samplesmentioning
confidence: 99%
“…In this research, a comparative study between the free amino acid profile (last day of fermentation and roasting) and the content of pyrazines obtained was conducted, according to the procedure reported by Brunetto et al [35]. Figure 7 shows the amino acids content generated during the fermentation and their decrease due to their transformation into pyrazines.…”
Section: Free Amino Acids Content In Cocoa Samplesmentioning
confidence: 99%
“…[30] The research of Brunetto indicated that different regions of cocoa beans being processed in the same baking conditions would generate significant differences on pyrazine content. [31] Acids Acids is usually considered generating in the fermentation process, and the content of acids, especially acetic acid, had a significant relationship with fermentation conditions. [32] Meanwhile, acids will also directly affect the formation of other flavor substances in the subsequent processing.…”
Section: Aldehydesmentioning
confidence: 99%