Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China

Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China

Fermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and aromatic compounds in the cocoa beans of Criollo, Forastero and Trinitario in China. Besides fermentation, unfermented be...

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Bibliographic Details
Main Authors: Dewei Yang, Baoduo Wu, Xiaowei Qin, Xiu Zhao, Zihui Zhu, Lin Yan, Fenju Zhang, Guoxing Wu, Fupeng Li
Format: Article
Language:English
Published: Maximum Academic Press 2024-01-01
Series:Beverage Plant Research
Subjects:
cocoa
volatile components
quality traits
different cocoa groups
Online Access:https://www.maxapress.com/article/doi/10.48130/bpr-0024-0002
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https://www.maxapress.com/article/doi/10.48130/bpr-0024-0002

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