Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors responsible for this; ...

In each experimental period, the individual milk yield of the cows was monitored at each milking during the two consecutive observation days, and 100-mL milk samples were collected. A 30-mL sub-sample ...