Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation

Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a...

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Bibliographic Details
Main Authors:	Velásquez-Reyes Dulce, Gschaedler Anne, Kirchmayr Manuel, Avendaño-Arrazate Carlos, Rodríguez-Campos Jacobo, Calva-Estrada Sergio de Jesús, Lugo-Cervantes Eugenia
Format:	Article
Language:	English
Published:	Elsevier 2021-08-01
Series:	Heliyon
Subjects:	HS-SPME/GC-MS Key aroma markers MALDI-TOF Multivariate analysis Principal component analysis PLS-DA
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844021017977

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