Tables index

From

The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation

Ying Chun Lin, Youk Meng Choong

Journal of Food and Nutrition Research. 2021, 9(3), 124-135 doi:10.12691/jfnr-9-3-4
  • Table 1. Effects of different strains inoculated on the FP and PAC content of chocolates produced from different fermentation boxes
  • Table 2. Rheological, textural properties, and color parameters of chocolates produced from different fermentation boxes
  • Table 3. The organoleptic properties of chocolates produced from different fermentation boxes
  • Table 4. The proportions of each aroma compound of chocolate from different fermentation boxes and its odor description
  • Table 5. Information of components in PCA
  • Table 6. Principal components factor loadings for aroma compounds of chocolate