Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Cocoa (<i>Theobroma cacao</i> L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic...

Full description

Bibliographic Details
Main Authors: Cyntia Yadira Erazo Solorzano, Vincenzo Disca, José Manuel Muñoz-Redondo, Diego Armando Tuárez García, Mónica Sánchez-Parra, Manuel Danilo Carrilo Zenteno, José Manuel Moreno-Rojas, Raquel Rodríguez-Solana
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
<i>Theobroma cacao</i> L.
drying techniques
HS-SPME-GC-MS
volatiles
multivariate analysis
Online Access:https://www.mdpi.com/2304-8158/12/5/1065

Internet

https://www.mdpi.com/2304-8158/12/5/1065

Similar Items