Effect of clonal variety and fermentation duration on cocoa flavor

Effect of clonal variety and fermentation duration on cocoa flavor

The quality of cocoa is determined by its unique and complex flavors which are contributed by several factors. This study aimed to investigate the cocoa flavor of three Malaysian cocoa clones, MCBC5, 4, and 2 fermented at different durations. Fresh cocoa beans were fermented for six days, and were s...

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Bibliographic Details
Main Authors: Nur Emalina Zolkopli, Khairul Bariah Sulaiman, Cahyo Budiman, Azwan Awang
Format: Article
Language:English
English
Published: UniSE Press 2021
Subjects:
HD9000-9495 Agricultural industries
TP500-660 Fermentation industries. Beverages. Alcohol
Online Access:https://eprints.ums.edu.my/id/eprint/30519/1/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/30519/2/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20FULL%20TEXT.pdf

Internet

https://eprints.ums.edu.my/id/eprint/30519/1/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/30519/2/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20FULL%20TEXT.pdf

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