| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538852 | Food Chemistry | 2012 | 12 Pages |
Abstract
⺠We evaluated the effect of fermentation and drying on volatile compounds in cacao. ⺠Fermentation had higher effect than drying on volatile compounds in cocoa. ⺠Undesirable compounds at eight fermentation days could be suggests over-fermentation. ⺠Six fermentation days were enough to produce volatile compounds desirable in cocoa.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J. Rodriguez-Campos, H.B. Escalona-BuendÃa, S.M. Contreras-Ramos, I. Orozco-Avila, E. Jaramillo-Flores, E. Lugo-Cervantes,