Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)
Cocoa seeds are the key raw material in chocolate manufacturing. Traders separate them into bulk and fine or flavour cocoa. The latter is characterized by the presence of special aroma notes (e.g. fruity). In contrast to chocolate aroma that derives from seed endogenous components (storage proteins...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2013-09-01
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| Series: | Journal of Applied Botany and Food Quality |
| Subjects: | |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/2387 |