Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil
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DOI: 10.1007/s13197-019-03736-3
Abstract: The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and… read more here.
Keywords: chocolate; fermentation; flavor; dynamics volatile ... See more keywords