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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Detalles Bibliográficos
Autores principales: Erazo Solorzano, Cyntia Yadira, Tuárez García, Diego Armando, Edison Zambrano, Carlos, Moreno-Rojas, José Manuel, Rodríguez Solana, Raquel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10675138/
https://www.ncbi.nlm.nih.gov/pubmed/38005802
http://dx.doi.org/10.3390/plants12223904

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10675138/
https://www.ncbi.nlm.nih.gov/pubmed/38005802
http://dx.doi.org/10.3390/plants12223904

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