Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation

Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a...

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Detalles Bibliográficos
Autores principales: Dulce, Velásquez-Reyes, Anne, Gschaedler, Manuel, Kirchmayr, Carlos, Avendaño-Arrazate, Jacobo, Rodríguez-Campos, Sergio de Jesús, Calva-Estrada, Eugenia, Lugo-Cervantes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8353487/
https://www.ncbi.nlm.nih.gov/pubmed/34401578
http://dx.doi.org/10.1016/j.heliyon.2021.e07694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8353487/
https://www.ncbi.nlm.nih.gov/pubmed/34401578
http://dx.doi.org/10.1016/j.heliyon.2021.e07694

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