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Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality. Criollo cocoa is of the highest quality and is used in the manufacture of fine chocolat...
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| Veröffentlicht in: | Heliyon |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6356086/ https://ncbi.nlm.nih.gov/pubmed/30775565 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e01157 |
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