Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

Abstract Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma...

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Bibliographic Details
Main Authors: Kelly Colonges, Edward Seguine, Alejandra Saltos, Fabrice Davrieux, Jérôme Minier, Juan‐Carlos Jimenez, Marie‐Christine Lahon, Darío Calderon, Cristian Subia, Ignacio Sotomayor, Fabián Fernández, Olivier Fouet, Bénédicte Rhoné, Xavier Argout, Marc Lebrun, Pierre Costet, Claire Lanaud, Renaud Boulanger, Rey Gastón Loor Solorzano
Format: Article
Language:English
Published: Wiley 2022-12-01
Series:The Plant Genome
Online Access:https://doi.org/10.1002/tpg2.20218

Internet

https://doi.org/10.1002/tpg2.20218

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