The analysis of numerous conched chocolate samples and roasted hazelnuts has allowed to point out the fundamental aromatic constituents and to undertake a chemical interpretation of the final product taste. It has been experienced that the concentrations of these constituents, also those unpleasant, in the raw materials can be controlled by means of the thermal operations conditions.

Characterization of confectionary products containing chocolate and hazelnuts / Rocco, Emanuela; Mollea, C.; Conti, R.. - In: EMIRATES JOURNAL OF FOOD AND AGRICULTURE. - ISSN 2079-052X. - STAMPA. - (2012), pp. 117-117. (Intervento presentato al convegno ChimAlSi 2012 - IX Italian Congress of Food Chemistry tenutosi a Ischia (Italia) nel 03-07 giugno 2012).

Characterization of confectionary products containing chocolate and hazelnuts

ROCCO, EMANUELA;Mollea C.;
2012

Abstract

The analysis of numerous conched chocolate samples and roasted hazelnuts has allowed to point out the fundamental aromatic constituents and to undertake a chemical interpretation of the final product taste. It has been experienced that the concentrations of these constituents, also those unpleasant, in the raw materials can be controlled by means of the thermal operations conditions.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11583/2500816
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