Cocoa volatile compounds affect aroma but not taste
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DOI: 10.9755/ejfa.2023.v35.i5.3092
Abstract: Flavor is one of the most essential indicators for determining the quality of cocoa beans, especially fine flavor cocoa. The volatile compound in the beans affect the mechanism the flavor emergence. Therefore, this study aimed… read more here.
Keywords: volatile compound; volatile compounds; cocoa; flavor ... See more keywords