Impact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varieties

Author:

Moreno-Rojas José Manuel,Yadira Erazo Solorzano Cyntia,Tuárez García Diego Armando,Pereira-Caro Gema,Ordóñez Díaz José Luis,Muñoz–Redondo José Manuel,Rodríguez-Solana Raquel

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Cocoa production and processing technology;Afoakwa,2015

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

3. Influence of pulp preconditioning and fermentation on fermentative quality and appearance of Ghanaian cocoa (Theobroma cacao) beans;Afoakwa;International Food Research Journal,2012

4. Amores Puyutaxi, F. M., Jiménez Barragán, J. C., & Saltos, A. (2007). Comportamiento del perfil organoléptico de los cacaos CCN-51 y Nacional en respuesta a la introducción del presecado de las almendras en el protocolo de fermentación: Reporte final. Quevedo, EC: INIAP, Estación Experimental Tropical Pichilingue, Programa Nacional de Cacao, 2007. http://repositorio.iniap.gob.ec/handle/41000/1676.

5. Flavor chemistry of cocoa and cocoa products-An overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016

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