Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content-Reference-Cited by-同舟云学术

Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content

Published:2024-05-15 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Akoa Simon Perrez^ORCID,Boulanger Renaud,Manga Ndjaga Jude,Effa Onomo Pierre^ORCID,Lebrun Marc,Eyenga Eliane Flore,Morel Gilles,Ndip Nkongho Raymond,Djocgoue Pierre François

Funder

Ambassade de France au Cameroun

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13197-024-05998-y.pdf

Reference38 articles.

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3. Akoa SP, Effa Onomo P, Manga Ndjaga J, Ondobo ML, Djocgoue PF (2021b) Impact of pollen genetic origin on compatibility, agronomic traits, and physicochemical quality of cocoa (Theobroma cacao L.). Beans Sci Hort 287:110278. https://doi.org/10.1016/j.scienta.2021.110278

4. Akoa SP, Boulanger R, Effa Onomo P, Lebrun M, Ondobo ML, Lahon MC, Ntyam Mendo SA, Niemenak N, Djocgoue PF (2023) Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids. Food Biosc 53:102603. https://doi.org/10.1016/j.fbio.2023.102603

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