The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela

Article

Abstract: The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentati

Palabras claves:

Aroma precursors, BSTFA, Gas chromatography, Hydrophobic amino acids, Mass spectrometry, MICROWAVE, Trimethylsilyl derivatives

Autores:

Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Maximo Gallignani, Orozco W., Zambrano A.

Fuentes:

google

scopus