| INTERNATIONAL-SEARCH-REPORT | - Mehmet Sam ., "Researchers combine chocolate with waste products to boost health profile", New Food, (20200818), XP093037802 [Y] 3-4 * entire document, especially page 2. * |
| OPPOSITION | - Anonymous , "100% Australian made , grown and owned ", The Carob Kitchen, (20210313), pages 1 - 4, The Carob Kitchen , URL: https://web.archive.org/web/20210313194710/https://thecarobkitchen.com.au/, XP093322591 |
| OPPOSITION | - Anonymous, "Bar Range", The Carob Kitchen, (20230313), pages 1 - 3, The Carob Kitchen, URL: https://web.archive.org/web/20210313194731/https://thecarobkitchen.com.au/collections//all-products, XP093322634 |
| OPPOSITION | - Anonymous, "Buttersäure", Wikipedia, (20210521), pages 1 - 7, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Buttersäure&oldid=21220365, XP093322746 |
| OPPOSITION | - Anonymous, "Chocolate and Cacao Flavor Profile Map", Chocolatetastinginstitute, (20210411), pages 1 - 3, Chocolatetastinginstitute, URL: https://web.archive.org/web/20210411013900/https://www.chocolatetastinginstitute.org/chocolate-and-cacao-flavor-profile-map/, XP093322623 |
| OPPOSITION | - Anonymous, "Cocoa solids", Wikipedia, (20210221), pages 1 - 4, Wikipedia , URL: https://en.wikipedia.org/wiki/Cocoa_solids, XP093322645 |
| OPPOSITION | - Anonymous, "How to understand food labels", Eat For Health, (20210417), pages 1 - 3, Eat For Health, URL: https://web.archive.org/web/20210417125323/https://www.eatforhealth.gov.au/eating-well/how-understand-food-labels, XP093322659 |
| OPPOSITION | - Anonymous, "Ingredient lists and percentage labelling", Food Standards, (20250125), pages 1 - 2, Food Standards, URL: https://www.foodstandards.gov.au/consumer/labelling/ingredients, XP093322650 |
| OPPOSITION | - Anonymous, "Lebensmittelimitate", LGL Bayern, (20210607), pages 1 - 3, LGL Bayern, URL: https://web.archive.org/web/20210607065350/https://www.lgl.bayern.de/lebensmittel/kennzeichnung/taeuschungsschutz/imitate/index.htm, XP093322685 |
| OPPOSITION | - Anonymous, "Liste von Migros-Unternehmen", Wikipedia, (20210414), pages 1 - 18, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Liste von Migros-Unternehmen&oldid=210920193, XP093322662 |
| OPPOSITION | - Anonymous, "Mondelez International", Wikipedia, (20210511), pages 1 - 8, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Mondelez lnternational&oldid=211847698, XP093322666 |
| OPPOSITION | - Anonymous, "Nestlé", Wikipdia, (20210515), pages 1 - 19, Wikipdia , URL: https://de.wikipedia.org/w/index.php?title=Nestlé&oldid=211990956, XP093322671 |
| OPPOSITION | - Anonymous, "Propionsäure", Wikipedia, (20200509), pages 1 - 9, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Propions%C3%A4ure&oldid=199769676, XP093322740 |
| OPPOSITION | - Anonymous, "Pyridin", Wikipedia, (20210604), pages 1 - 22, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Pyridin&oldid=212659347, XP093322754 |
| OPPOSITION | - Anonymous , "RICHTLINIE 2000/36/EG DES EUROPAISCHEN PARLAMENTS UND DES RATES vom 23. Juni 2000 iiber Kakao- und Schokoladeerzeugnisse fiir die menschliche Ernahrung ", Amtsblatt der Europaischen Gemeinschaften - L 197/19, (20000803), pages 1 - 7, XP093322599 |
| OPPOSITION | - Anonymous, "Riechstofflexikon Indol", Chemikalienlexikon, (20040416), pages 1 - 3, Chemikalienlexikon, URL: http://www.chemikalienlexikon.de/aroinfo/0642-aro.htm, XP093322735 |
| OPPOSITION | - Anonymous , "Standard for Chocolate and chocolate products CXS 87-1981", Codes Alimentarius International food standards, (20030101), pages 1 - 9, XP093322594 |
| OPPOSITION | - Anonymous, "Taking carob from 'daggy' to trendy as life in retirement doesn't slow down", ABC, (20160212), pages 1 - 4, ABC, URL: https://www.abc.net.au/news/rural/2016-02-12/rural-sa-carob-farming-in-port-elliot/7162958, XP093322638 |
| OPPOSITION | - Anonymous, "The Coffee Taster's Flavor Wheel", Specialty Coffee Association, (20250905), pages 1 - 4, Specialty Coffee Association , URL: https://sca.coffee/store/the-coffee-tasters-flavor-wheel-poster-german, XP093322613 |
| OPPOSITION | - Anonymous, "Valeriansäure", Wikipedia, (20210508), pages 1 - 3, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Valeriansäure&oldid=211754554, XP093322744 |
| OPPOSITION | - Anonymous, "Vanillin", Wikipedia, (20210521), pages 1 - 10, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Vanillin&oldid=212229124, XP093322759 |
| OPPOSITION | - D28 - Experimental Report |
| OPPOSITION | - D29 - Examination report by Institut für Produktqualität |
| OPPOSITION | - D34- Extract from FSSAI-Food Safety and Standards Authority of India |
| OPPOSITION | - D49 - Hit list google search“traditionell hergestellte Schokolade |
| OPPOSITION | - D57 - Carob Milk Bar from „Bar Range-the carob kitchen |
| OPPOSITION | - Felix Frauendorfer, Zum Einfluss des Röstvorgangs auf die Bildung wertgebender Aromastoffe in Kakao, Technische Universität München (Doctoral Dissertation), (2003), pages 1 - 89 |
| OPPOSITION | - H.-D. Belitz, W. Grosch, P.Schieberle, Food Chemistry, 4th Edition, Springer, (2009), pages 1 - 1114, doi:10.1007/978-3-540-69934-7, ISBN 978-3-540-69933-0 |
| OPPOSITION | - Martin Weigl, Molekulare Charakterisierung wertgebender Aromastoffe in Edelkakaomasse: Klärung von Aromabildungsreaktionen beim Rösten von fermentierten Kakaobohnen, Technische Universität München (Doctoral Dissertation), (2006), pages 1 - 131, ISBN 3-938896-05-1 |
| OPPOSITION | - Frederik B. Mortzfeld; Chiam Hashem; Kvetoslava Vranková; Margit Winkler; Florian Rudroff, "Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds", Biotechnology Journal, DE , (20200814), vol. 15, no. 11, doi:10.1002/biot.202000064, ISSN 1860-6768, pages 1 - 7, XP072419533 |
| OPPOSITION | - Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song, Jia Guo, Ye Wang, Haiying Yang, Xiaoxia Su, "A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception : Aroma-active compounds in chocolate", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, GB , (20150401), vol. 95, no. 6, doi:10.1002/jsfa.6831, ISSN 0022-5142, pages 1362 - 1372, XP055764129 |
| OPPOSITION | - Hoda H. M. Fadel ; Magda A. Abdel Mageed ; Abdel Kader M. E. Abdel Samad ; Shereen N. Lotfy, "Cocoa substitute: Evaluation of sensory qualities and flavour stability", European Food Research and Technology, Springer, Berlin Heidelberg, Berlin Heidelberg , (20060501), vol. 223, no. 1, doi:10.1007/s00217-005-0162-3, ISSN 1438-2385, pages 125 - 131, XP019328353 |
| OPPOSITION | - Fidan Hafize; Stankov Stanko; Petkova Nadezhda; Petkova Zhana; Iliev Angel; Stoyanova Magdalena; Ivanova Tanya; Zhelyazkov Nikolay; Ibrahim Salam; Stoyanova Albena; Ercisli Sezai, "Evaluation of chemical composition, antioxidant potential and functional properties of carob (L.) seeds", Journal of Food Science and Technology, India , (20200131), vol. 57, no. 7, doi:10.1007/s13197-020-04274-z, ISSN 0022-1155, pages 2404 - 2413, XP037157931 |
| OPPOSITION | - Stavrou Ioannis J., Christou Atalanti, Kapnissi-Christodoulou Constantina P., "Polyphenols in carobs: A review on their composition, antioxidant capacity and cytotoxic effects, and health impact", Food chemistry, Elsevier Ltd., NL, NL , (20181215), vol. 269, doi:10.1016/j.foodchem.2018.06.152, ISSN 0308-8146, pages 355 - 374, XP093032482 |
| OPPOSITION | - Spada Fernanda Papa; Balagiannis Dimitrios P.; Purgatto Eduardo; do Alencar Severino Matias; Canniatti-Brazaca Solange Guidolin; Parker Jane K., "Characterisation of the chocolate aroma in roast jackfruit seeds", Food chemistry, Elsevier Ltd., NL, NL , (20210311), vol. 354, doi:10.1016/j.foodchem.2021.129537, ISSN 0308-8146, XP086544619 |
| OPPOSITION | - J. Rodriguez-Campos; H.B. Escalona-BuendÃa; I. Orozco-Avila; E. Lugo-Cervantes; M.E. Jaramillo-Flores;, "Dynamics of volatile and non-volatile compounds in cocoa (L.) during fermentation and drying processes using principal components analysis", Food Research International, Amsterdam , NL , (20101021), vol. 44, no. 1, doi:10.1016/j.foodres.2010.10.028, ISSN 0963-9969, pages 250 - 258, XP028134789 |
| OPPOSITION | - Toker Omer Said; Palabiyik Ibrahim; Pirouzian Haniyeh Rasouli; Aktar Tugba; Konar Nevzat, "Chocolate aroma: Factors, importance and analysis", Trends in Food Science & Technology, GB , (20200327), vol. 99, doi:10.1016/j.tifs.2020.03.035, ISSN 0924-2244, pages 580 - 592, XP086133918 |
| OPPOSITION | - Fricke Kristina, Schieberle Peter, "Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach", Journal of Agricultural and Food Chemistry, American Chemical Society, US, US , (20201028), vol. 68, no. 43, doi:10.1021/acs.jafc.0c05787, ISSN 0021-8561, pages 12086 - 12095, XP093317294 |
| OPPOSITION | - Seyfried Carolin, Granvogl Michael, "Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach", Journal of Agricultural and Food Chemistry, US , (20190522), vol. 67, no. 20, doi:10.1021/acs.jafc.8b06183, ISSN 0021-8561, pages 5827 - 5837, XP093322766 |
| OPPOSITION | - Counet Christine, Callemien Delphine, Ouwerx Caroline, Collin Sonia, "Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching", Journal of Agricultural and Food Chemistry, American Chemical Society, US, US , (20020401), vol. 50, no. 8, doi:10.1021/jf0114177, ISSN 0021-8561, pages 2385 - 2391, XP055883260 |
| OPPOSITION | - Frauendorfer Felix, Schieberle Peter, "Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations", Journal of Agricultural and Food Chemistry, US , (20060701), vol. 54, no. 15, doi:10.1021/jf060728k, ISSN 0021-8561, pages 5521 - 5529, XP093322760 |
| OPPOSITION | - Cantalejo M. J., "Effects of Roasting Temperature on the Aroma Components of Carob ( Ceratonia siliqua L.)", Journal of Agricultural and Food Chemistry, American Chemical Society, US, US , (19970401), vol. 45, no. 4, doi:10.1021/jf960468e, ISSN 0021-8561, pages 1345 - 1350, XP093096108 |
| OPPOSITION | - Petra Schnermann, Peter Schieberle, "Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses", Journal of Agricultural and Food Chemistry, ¬American Chemical Society, Books and Journals Division|, (19970301), vol. 45, no. 3, doi:10.1021/jf960670h, ISSN 00218561, pages 867 - 872, XP055133730 |
| OPPOSITION | - Emmanuel Ohene Afoakwa, Paterson Alistair, Fowler Mark, Ryan Angela, "Flavor Formation and Character in Cocoa and Chocolate: A Critical Review", Critical reviews in food science and nutrition, Taylor & Francis, USA, USA , (20080911), vol. 48, no. 9, doi:10.1080/10408390701719272, ISSN 1040-8398, pages 840 - 857, XP055596067 |
| OPPOSITION | - Ana Clara Aprotosoaie, Luca Simon Vlad, Miron Anca, "Flavor Chemistry of Cocoa and Cocoa Products - An Overview ", Comprehensive Reviews in Food Science and Food Safety, Institute of food technologists , Chicago , IL, US, US , (20160101), vol. 15, no. 1, doi:10.1111/1541-4337.12180, ISSN 1541-4337, pages 73 - 91, XP055596019 |
| OPPOSITION | - Anonymous, "Working with Hazardous Chemicals", Organic Syntheses, (19550101), vol. 35, doi:10.15227/orgsyn.035.0066, pages 1 - 4, XP093322742 |
| OPPOSITION | - Gorodyska O., Grevtseva N., Samokhvalova O., Savchenko O., Grygorenko A., "Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze", Food Science and Technology, vol. 12, no. 3, doi:10.15673/fst.v12i3.1041, ISSN 2073-8684, XP093223362 |
| OPPOSITION | - Papageorgiou Maria, Paraskevopoulou Adamantini, Pantazi Foteini, Skendi Adriana, "Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour", Foods, MDPI AG, CH, CH , vol. 9, no. 11, doi:10.3390/foods9111586, ISSN 2304-8158, page 1586, XP093317233 |
