Aroma profile development of intermediate chocolate products I Volatile constituents of block-milk.

S. Muresan; M. Eillebrecht; T.C. de Rijk; H.G. de Jonge; T. Leguijt; H.H. Nijhuis

doi:10.1016/S0308-8146(99)00171-5

Aroma profile development of intermediate chocolate products I Volatile constituents of block-milk.

S. Muresan, M. Eillebrecht, T.C. de Rijk, H.G. de Jonge, T. Leguijt, H.H. Nijhuis

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	167-174
Journal	Food Chemistry
Volume	68
Issue number	2
DOIs	https://doi.org/10.1016/S0308-8146(99)00171-5
Publication status	Published - 2000

Keywords

Aroma profile
Block-milk
Crumb
Dynamic headspace
Flavour formation
Intermediate chocolate products
Maillard chemistry
Similarity/dissimilarity indices

Access to Document

10.1016/S0308-8146(99)00171-5

Cite this

@article{bf96e0143de840319d054b70640530dc,

title = "Aroma profile development of intermediate chocolate products I Volatile constituents of block-milk.",

keywords = "Aroma profile, Block-milk, Crumb, Dynamic headspace, Flavour formation, Intermediate chocolate products, Maillard chemistry, Similarity/dissimilarity indices",

author = "S. Muresan and M. Eillebrecht and {de Rijk}, T.C. and {de Jonge}, H.G. and T. Leguijt and H.H. Nijhuis",

year = "2000",

doi = "10.1016/S0308-8146(99)00171-5",

language = "English",

volume = "68",

pages = "167--174",

journal = "Food Chemistry",

issn = "0308-8146",

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T1 - Aroma profile development of intermediate chocolate products I Volatile constituents of block-milk.

AU - Muresan, S.

AU - Eillebrecht, M.

AU - de Rijk, T.C.

AU - de Jonge, H.G.

AU - Leguijt, T.

AU - Nijhuis, H.H.

PY - 2000

Y1 - 2000

KW - Aroma profile

KW - Block-milk

KW - Crumb

KW - Dynamic headspace

KW - Flavour formation

KW - Intermediate chocolate products

KW - Maillard chemistry

KW - Similarity/dissimilarity indices

U2 - 10.1016/S0308-8146(99)00171-5

DO - 10.1016/S0308-8146(99)00171-5

M3 - Article

SN - 0308-8146

VL - 68

SP - 167

EP - 174

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -