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The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela
ArticleAbstract: The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentatiPalabras claves:Aroma precursors, BSTFA, Gas chromatography, Hydrophobic amino acids, Mass spectrometry, MICROWAVE, Trimethylsilyl derivativesAutores:Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Maximo Gallignani, Orozco W., Zambrano A.Fuentes:googlescopusRP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting
ArticleAbstract: Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds which affect cocoPalabras claves:COCOA, Derivatization, Liquid chromatography, column-switching, Microwave radiationAutores:Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Máximo Gallignani , Orozco W., Zambrano A.Fuentes:googlescopus