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...

Descripció completa

Dades bibliogràfiques

Autors principals:	Li-Yun Lin, Kwei-Fan Chen, Lin-Ling Changchien, Kuan-Chou Chen, Robert Y. Peng
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-05-01
Col·lecció:	Molecules
Matèries:	cocoa bean flavors fermentation roasting volatile changes triacylglycerols fats and fatty acids
Accés en línia:	https://www.mdpi.com/1420-3049/27/10/3058
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!