Volatile Variation of <i>Theobroma cacao</i> Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and ro...

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Hlavní autoři:	Li-Yun Lin, Kwei-Fan Chen, Lin-Ling Changchien, Kuan-Chou Chen, Robert Y. Peng
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-05-01
Edice:	Molecules
Témata:	cocoa bean flavors fermentation roasting volatile changes triacylglycerols fats and fatty acids
On-line přístup:	https://www.mdpi.com/1420-3049/27/10/3058
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