Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels

Chetschik, Irene; Chatelain, Karin

Publication type:	Conference other
Type of review:	No review
Title:	Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels
Authors:	Chetschik, Irene Chatelain, Karin
et. al:	No
Conference details:	9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021
Issue Date:	2021
Language:	English
Subject (DDC):	664: Food technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/23187
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Chetschik, I., & Chatelain, K. (2021). Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels. 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021.

Chetschik, I. and Chatelain, K. (2021) ‘Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels’, in 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021.

I. Chetschik and K. Chatelain, “Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels,” in 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021, 2021.

CHETSCHIK, Irene und Karin CHATELAIN, 2021. Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels. In: 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021. Conference presentation. 2021

Chetschik, Irene, and Karin Chatelain. 2021. “Decoding the Fine Flavour Properties of Chocolates : Towards a Better Understanding of Fine Aroma Attributes and the Development of Standardised Training Samples for Sensory Panels.” Conference presentation. In 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021.

Chetschik, Irene, and Karin Chatelain. “Decoding the Fine Flavour Properties of Chocolates : Towards a Better Understanding of Fine Aroma Attributes and the Development of Standardised Training Samples for Sensory Panels.” 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021, 2021.