Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
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DOI: 10.1021/acs.jafc.1c08238
Abstract: In a previous investigation, "moist incubation" was described as a novel postharvest treatment for cocoa and the aroma composition of the resulting cocoa nibs was compared to unfermented and fermented cocoa nibs. For this treatment,… read more here.
Keywords: made moist; cocoa; aroma composition; fermented cocoa ... See more keywords