Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate

Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determining the type and quantity of the precursors form...

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Bibliographic Details
Main Authors: Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, Norka Vidaurre Alanes
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Fermentation
Subjects:
aroma profile
odor threshold
odor activity value
fermentation
cocoa liquor
chocolate
Online Access:https://www.mdpi.com/2311-5637/9/2/166

Internet

https://www.mdpi.com/2311-5637/9/2/166

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