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Christine Counet
Researcher at Université catholique de Louvain
Publications - 7
Citations - 595
Christine Counet is an academic researcher from Université catholique de Louvain. The author has contributed to research in topics: Aroma & Dark chocolate. The author has an hindex of 5, co-authored 7 publications receiving 547 citations.
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Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching
TL;DR: Comparisons carried out before and after conching indicate that although no new key odorant is synthesized during the heating process, levels of 2-phenyl-5-methyl-2-hexenal, Furaneol, and branched pyrazines are significantly increased while most Strecker aldehydes are lost by evaporation.
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Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid
TL;DR: In this paper, trans-resveratrol and trans-piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-reversal and 1.2 ppm trans piceid) and cocoa liquor, respectively, using reverse-phase HPLC-MS/MS analysis.
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Relationship between procyanidin and flavor contents of cocoa liquors from different origins
TL;DR: The levels of cocoa aroma compounds formed during roasting are shown to vary directly with bean fermentation time and inversely with residual procyanidin content in cocoa liquor, which proved to be a useful tool for assessing residual polyphenols.
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Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate.
Christine Counet,Sonia Collin +1 more
TL;DR: A comparison with 10 usual antioxidants indicated that oligomers with three or more (epi)catechin units are by far the most efficient, even expressed in relative monomeric efficiency units.