{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Schouteten JJ"],"funding":["Research Foundation - Flanders","Scientific Research"],"pagination":["887"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9957408"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(4)"],"pubmed_abstract":["Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (<i>p</i> > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate."],"pmcid":["PMC9957408"],"funding_grant_id":["S004617N"],"pubmed_authors":["Sioriki E","Lemarcq V","Schouteten JJ","Dewettinck K","Van de Walle D"],"additional_accession":[]},"is_claimable":false,"name":"Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.","description":"Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (<i>p</i> > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Feb","modification":"2025-05-18T12:54:52.781Z","creation":"2025-04-06T16:31:31.06Z"},"accession":"S-EPMC9957408","cross_references":{"pubmed":["36832962"],"doi":["10.3390/foods12040887"]}}