Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans
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DOI: 10.1155/2018/1758381
Abstract: Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three… read more here.
Keywords: time related; fermentation criollo; fermentation; aroma volatiles ... See more keywords