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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars
ArticleAbstract: Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine NacionalPalabras claves:aroma profile, Cocoa liquor, Fine and bulk, GC e-nose, Sensory evaluationAutores:De Wever J., De Winne A., Dewettinck K., Everaert H., Julio Andrés Bonilla Jaime, Julio Bonilla, Lemarcq V., Messens K., Rottiers H., Tzompa Sosa D.Fuentes:googlescopusDynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
ArticleAbstract: Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruitPalabras claves:aroma profile, Cocoa bean fermentation, ECUADOR, Fine flavor, Free amino acids, SugarsAutores: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