Monitoring Changes in the Volatile Profile of Ecuadorian Cocoa during Different Steps in Traditional On-Farm Processing

The present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified with HS-SPME-GC–MS. Aldehydes, alcohols and ketones...

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מידע ביבליוגרפי

Principais autores:	Cyntia Yadira Erazo Solorzano, Diego Armando Tuárez García, Carlos Edison Zambrano, José Manuel Moreno-Rojas, Raquel Rodríguez Solana
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2023-11-01
סדרה:	Plants
נושאים:	<i>Theobroma cacao</i> L. fine-flavor cocoa bulk cocoa primary processing volatile compounds HS-SPME-GC–MS
גישה מקוונת:	https://www.mdpi.com/2223-7747/12/22/3904
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!