Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Article

Abstract: Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruit

Palabras claves:

aroma profile, Cocoa bean fermentation, ECUADOR, Fine flavor, Free amino acids, Sugars

Autores:

De Clippeleer J., De Leersnyder I., De Wever J., De Winne A., Dewettinck K., Everaert H., Jenny Ruales, Messens K., Rottiers H., Tzompa Sosa D.

Fuentes:

scopus