Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa.

Krause F, Steinhaus M

DOI: 10.1021/acs.jafc.5c06046
Published: 2025 Aug 6
Container: Journal of agricultural and food chemistry
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1021/acs.jafc.5c06046,
  title = {Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa.},
  author = {Krause F and Steinhaus M},
  year = {2025},
  journal = {Journal of agricultural and food chemistry},
  doi = {10.1021/acs.jafc.5c06046},
  url = {https://doi.org/10.1021/acs.jafc.5c06046}
}

RIS

TY  - JOUR
TI  - Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa.
AU  - Krause F
AU  - Steinhaus M
PY  - 2025
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/acs.jafc.5c06046
UR  - https://doi.org/10.1021/acs.jafc.5c06046
ER  -

APA

F, K., & M, S. (2025). Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.5c06046

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pubmed · retrieved 2026-09-26T05:46:06.985Z