Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis-Reference-Cited by-同舟云学术

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Published:2011-01 Issue:1 Volume:44 Page:250-258
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rodriguez-Campos J.,Escalona-Buendía H.B.,Orozco-Avila I.,Lugo-Cervantes E.,Jaramillo-Flores M.E.

Funder

Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación (SAGARPA)

Consejo Nacional de Ciencia y Tecnología (CONACyT), México

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

2. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry;Afoakwa;Food Chemistry,2009

3. The microbial ecology of cocoa bean fermentations in Indonesia;Ardhana;International Journal of Food Microbiology,2003

4. Studies on the volatile components of different varieties of cocoa beans;Bailey;Journal of Food Science,1962

5. Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting;Brito;Journal of the Science of Food and Agriculture,2000

Cited by 199 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time;Food Research International;2024-10

2. Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors;International Journal of Gastronomy and Food Science;2024-09

3. Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa;Foods;2024-08-19

4. Simultaneous discovery of compounds dominated by either molding kinetics or geographical region of origin for moisture damaged cacao beans using orthogonally applied tile-based fisher ratio analysis of GC×GC-TOFMS data;Journal of Chromatography A;2024-08

5. Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.);Molecules;2024-07-05