The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao

The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao

The content of phenolic compounds can affect the quality of cacao beans (<i>Theobroma cacao</i> L). The variation in the concentration of these compounds is influenced by factors such as cacao variety, fermentation conditions, and temperature, which play a crucial role in the method of b...

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Bibliographic Details
Main Authors: Ana M. Calvo, Andrea C. Montenegro, Diana M. Monroy, Lucero G. Rodriguez-Silva, Ariel R. Carreño-Olejua, Ivan D. Camargo
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
phenolic substances
UPLC-DAD-RI
<i>Theobroma cacao</i> L.
bitterness
astringent
temperature
Online Access:https://www.mdpi.com/2304-8158/14/9/1441
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