An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation
Author:
Affiliation:
1. Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia;
2. CIRAD, UMR QualiSud, Montpellier Cedex 5, France
Funder
Corporación Colombiana de Investigación Agropecuaria
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1581726
Reference82 articles.
1. Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing
2. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
3. Degradation of polyphenols during the cocoa drying process
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