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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Detalles Bibliográficos
Autores principales: Castro-Alayo, Efraín M., Idrogo-Vásquez, Guillermo, Siche, Raúl, Cardenas-Toro, Fiorella P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356086/
https://www.ncbi.nlm.nih.gov/pubmed/30775565
http://dx.doi.org/10.1016/j.heliyon.2019.e01157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356086/
https://www.ncbi.nlm.nih.gov/pubmed/30775565
http://dx.doi.org/10.1016/j.heliyon.2019.e01157

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