Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation

Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation

Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magn...

Full description

Bibliographic Details
Main Authors: Tania María Guzmán-Armenteros, Jenny Ruales, Cristina Cuesta-Plúa, Juan Bravo, Marco Sinche, Edwin Vera, Edison Vera, Paul Vargas-Jentzsch, Valerian Ciobotă, Fernando E. Ortega-Ojeda, Andrés Proaño, Armando Echeverría, Luis Ramos-Guerrero
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
chocolate
cocoa beans
cocoa liquor
Raman spectroscopy
magnetic field
fermentation
Online Access:https://www.mdpi.com/2304-8158/12/21/3924

Internet

https://www.mdpi.com/2304-8158/12/21/3924

Similar Items