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dc.contributor.authorChetschik, Irene-
dc.contributor.authorUllrich, Lisa-
dc.contributor.authorSchlüter, Ansgar-
dc.contributor.authorChatelain, Karin-
dc.contributor.authorHühn, Tilo-
dc.date.accessioned2020-01-30T10:28:55Z-
dc.date.available2020-01-30T10:28:55Z-
dc.date.issued2019-
dc.identifier.urihttps://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/19299-
dc.description.abstractChocolate making and cocoa processing can be regarded as a traditional craft, which was established and refined through many decades of practice 1. A lot of research has been done to understand the impact of the classical post-harvest treatment and technological processing on the evolution of the cocoa aroma from bean to the final product chocolate 2. Cocoa processing along the cocoa value is a very traditional process, and alternative cocoa processing techniques such as cold extraction 3 are till now quite exceptional. Novel technological cocoa processing methodologies result in products with flavour properties that are different from those in traditional products, as it was demonstrated by a recent study on chocolates produced by decanter technology 4. Our conference contribution will highlight the results of the characterisation of the flavour properties of dark chocolates manufactured by different processing technologies. In addition to that, the influence of further alternative post-harvest treatment techniques such as cocoa incubation 5 on the flavour profile of cocoa beans will be discussed, as characterised by instrumental analysis combined with human odour perception.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleFlavour characterisation of chocolate & cocoa products produced by novel processing techniquesde_CH
dc.typeKonferenz: Sonstigesde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.conference.detailsFifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
zhaw.title.proceedingsCocotea2019 : book of abstractsde_CH
zhaw.author.additionalNode_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Chetschik, I., Ullrich, L., Schlüter, A., Chatelain, K., & Hühn, T. (2019). Flavour characterisation of chocolate & cocoa products produced by novel processing techniques. Cocotea2019 : Book of Abstracts. https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947
Chetschik, I. et al. (2019) ‘Flavour characterisation of chocolate & cocoa products produced by novel processing techniques’, in Cocotea2019 : book of abstracts. Available at: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947.
I. Chetschik, L. Ullrich, A. Schlüter, K. Chatelain, and T. Hühn, “Flavour characterisation of chocolate & cocoa products produced by novel processing techniques,” in Cocotea2019 : book of abstracts, 2019. [Online]. Available: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947
CHETSCHIK, Irene, Lisa ULLRICH, Ansgar SCHLÜTER, Karin CHATELAIN und Tilo HÜHN, 2019. Flavour characterisation of chocolate & cocoa products produced by novel processing techniques. In: Cocotea2019 : book of abstracts [online]. Conference presentation. 2019. Verfügbar unter: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947
Chetschik, Irene, Lisa Ullrich, Ansgar Schlüter, Karin Chatelain, and Tilo Hühn. 2019. “Flavour Characterisation of Chocolate & Cocoa Products Produced by Novel Processing Techniques.” Conference presentation. In Cocotea2019 : Book of Abstracts. https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947.
Chetschik, Irene, et al. “Flavour Characterisation of Chocolate & Cocoa Products Produced by Novel Processing Techniques.” Cocotea2019 : Book of Abstracts, 2019, https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947.


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