Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil

The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC–MS an...

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Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Bastos, Valdeci S., Uekane, Thais M., Bello, Neyde A., de Rezende, Claudia M., Flosi Paschoalin, Vânia M., Del Aguila, Eduardo M.
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2019
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Original Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6542924/
https://ncbi.nlm.nih.gov/pubmed/31205343
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03736-3
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