title: Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: Christine
authors.initials: C
authors.lastname: Counet
authors.forename: Caroline
authors.initials: C
authors.lastname: Ouwerx
authors.forename: Delphine
authors.initials: D
authors.lastname: Rosoux
authors.forename: Sonia
authors.initials: S
authors.lastname: Collin
mesh_terms: D000349:Africa; D000434:Alcoholic Beverages / Q000032:analysis*; D000569:Americas; D000975:Antioxidants / Q000032:analysis; D001208:Asia; D044946:Biflavonoids / Q000032:analysis*; D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry / Q000379:methods; D009812:Odorants / Q000032:analysis*; D044945:Proanthocyanidins / Q000032:analysis*; D013649:Taste
chemical_list: D000975:Antioxidants; D044946:Biflavonoids; D044945:Proanthocyanidins; C017674:procyanidin; D002392:Catechin