Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and cocoa flavor. Therefore, this study aimed to...

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Detalles Bibliográficos
Autores principales: Purbaningrum, Krisna, Hidayat, Chusnul, Witasari, Lucia Dhiantika, Utami, Tyas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956981/
https://www.ncbi.nlm.nih.gov/pubmed/36832893
http://dx.doi.org/10.3390/foods12040820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956981/
https://www.ncbi.nlm.nih.gov/pubmed/36832893
http://dx.doi.org/10.3390/foods12040820

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