Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.

Joachim J Schouteten, Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, Koen Dewettinck

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Joachim J SchoutetenDepartment of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.ORCID 0000-0002-2030-5608

Valérie LemarcqDepartment of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

Davy Van de WalleDepartment of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

Eleni SiorikiDepartment of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

Koen DewettinckDepartment of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

Funding

Research Foundation - Flanders S004617N

6 · The paper itself

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 (

Indexed as

chocolatecocoa beansconsumerflavormicrowavepreferenceroastingtrained panel

Identifiers

PMID36832962

DOI10.3390/foods12040887

PMCPMC9957408

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.