The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru
The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2020-11-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3180 |