Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach

Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach

Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating ro...

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Bibliographic Details
Main Authors: Enik Nurlaili Afifah, Indah Anita Sari, Agung Wahyu Susilo, Abdul Malik, Eiichiro Fukusaki, Sastia Prama Putri
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Crossbreeding
Caffeine
Fine-flavor cocoa
Gas chromatography–mass spectrometry
Hybrid
Metabolomics
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400720X

Internet

http://www.sciencedirect.com/science/article/pii/S259015752400720X

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