Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS)-Reference-Cited by-同舟云学术

Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

Published:2018-03-12 Issue:10 Volume:98 Page:3851-3859
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Tan Juzhong¹^ORCID,Kerr William L¹^ORCID

Affiliation:

1. Department of Food Science and Technology; University of Georgia; Athens GA USA

Funder

CocoaTown Company in Atlanta

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

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3. Theobroma cacao L., ‘the food of the gods’: quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation;Lima;Crit Rev Food Sci Nutr,2011

4. The microbiology of cocoa fermentation and its role in chocolate quality;Schwan;Crit Rev Food Sci Nutr,2004

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