Key aroma compounds of dark chocolates differing in organoleptic properties: A GC-O comparative study

by Deuscher, Zoé, Gourrat, Karine, Repoux, Marie, Boulanger, Renaud, Labouré, Hélène, Le Quéré, Jean-Luc

Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS

by Deuscher, Zoé, Andriot, Isabelle, Sémon, Etienne, Labouré, Hélène, Repoux, Marie, Preys, Sébastien, Boulanger, Renaud, Le Quéré, Jean-Luc

Volatile compounds profiling by using proton transfer reactiontime of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

by Deuscher, Zoé, Andriot, Isabelle, Sémon, Etienne, Repoux, Marie, Preys, Sébastien, Roger, Jean-Michel, Boulanger, Renaud, Labouré, Hélène, Le Quéré, Jean-Luc

Multi-block classification of chocolate and cocoa samples into sensory poles

by Biancolillo, Alessandra, Preys, Sébastien, Gaci, Belal, Le Quéré, Jean-Luc, Labouré, Hélène, Deuscher, Zoé, Cheynier, Véronique, Sommerer, Nicolas, Fayeulle, Noémie, Costet, Pierre, Hue, Clotilde, Boulanger, Renaud, Alary, Karine, Lebrun, Marc, Lahon, Marie-Christine, Morel, Gilles, Maraval, Isabelle, Davrieux, Fabrice, Roger, Jean-Michel