Effect of drying on acidity and volatile fatty acids content of cocoa beans
The objectives of the study were to evaluate the effect of drying on the pH, titratable acidity and volatile fatty acids (VTA), ie acetic, propionic, butyric, isobutyric and isovaleric acids content of cocoa beans, and on the flavour of the resultant chocolate. Freshly harvested cocoa pods from clon...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
Wiley
1994
|