Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
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DOI: 10.1016/j.foodres.2020.109101
Abstract: The aroma characterization of 58 unroasted cocoa beans from 22 different geographical origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Sampling is representative of the average world… read more here.
Keywords: cocoa beans; roasted cocoa; cocoa; different geographical ... See more keywords