Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)

Author:

Elwers Silke,Zambrano Alexis,Rohsius Christina,Lieberei Reinhard

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference54 articles.

1. Forsyth WGC, Quesnel VC (1963) The mechanism of cacao curing. Adv Enzymol 25:457–492

2. Cuatrecasas J (1964) Cacao and its allies: a taxonomic revision of the genus Theobroma. Bulletin of the United States National Museum. Proc US Natl Herb 35:377–614

3. Kim H, Keeney PG (1984) (−)-Epicatechin content in fermented and unfermented cocoa beans. J Food Sci 49:1090–1092

4. Rohan TA, Connell M (1964) The precursors of chocolate aroma: a study of the flavonoids and phenolic acids. J Food Sci 29:460–463

5. Clapperton JF, Lockwood G, Yow STK, Lim DHK (1994) Effects of planting materials on flavour. Cocoa Growers’ Bulletin 48:47–57

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