Investigations on the Aroma of Cocoa Pulp (Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans
Author:
Affiliation:
1. Institut für Lebensmittel und Getränkeinnovation ILGI, Zürcher Hochschule für Angewandte Wissenschaften, Grüental, 8820 Wädenswil, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05008
Reference22 articles.
1. International Cocoa Organization (ICCO). 2017, htttps://www.icco.org/about-cocoa/fine-or-flavour-cocoa.html (accessed March 8, 2017).
2. Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims
3. Wood, G. A.; Laas, R. A. Cocoa, 4th ed. Blackwell Science: Oxford, UK, 2001; pp 444–505.
4. The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
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