Volatile Variation of <i>Theobroma cacao</i> Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting

Volatile Variation of <i>Theobroma cacao</i> Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and ro...

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Bibliographic Details
Main Authors: Li-Yun Lin, Kwei-Fan Chen, Lin-Ling Changchien, Kuan-Chou Chen, Robert Y. Peng
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Molecules
Subjects:
cocoa bean flavors
fermentation
roasting
volatile changes
triacylglycerols
fats and fatty acids
Online Access:https://www.mdpi.com/1420-3049/27/10/3058

Internet

https://www.mdpi.com/1420-3049/27/10/3058

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