To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a Cooperation Project relative to the aromatic quality of Criollo cocoa. Cocoas were fermented during 4 days in 60 cm3 wood boxes. Fermentation conditions were: 2 endurances ear (0 and 5 days), 3 removals (to 24 hours, to 48 hours, and a removal to 24 and 72 hours), 3 harvest times, for a total of 18 essays and 90 samples. One sample was frozen to -80 °C, the second one was dried to sun. The volatile compounds were extracted by using the steam dragging and alter analyzed through gas chromatography grouped with a mass spectrometer. Results obtained showed that fermentation time and the harvest time were the main factors responsible of differenc...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 ...
To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a...
To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a...
A general cocoa aroma development diagram was presented at ChocoTecnic'98. The diagram enabled chara...
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the uniq...
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the uniq...
Abstract The influence of the days of fermentation and drying in the aroma compounds (volatile fra...
The objective of the work is to study the effect of the fermentation and the type of the drying on t...
The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95...
In this article, the behavior of cocoa subjected to five treatments was evidenced; FI1 (Fermentation...
There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forast...
Un schéma général du développement de l'arôme cacao proposé en 1995 a permis de caractériser le poid...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 ...
To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a...
To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a...
A general cocoa aroma development diagram was presented at ChocoTecnic'98. The diagram enabled chara...
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the uniq...
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the uniq...
Abstract The influence of the days of fermentation and drying in the aroma compounds (volatile fra...
The objective of the work is to study the effect of the fermentation and the type of the drying on t...
The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95...
In this article, the behavior of cocoa subjected to five treatments was evidenced; FI1 (Fermentation...
There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forast...
Un schéma général du développement de l'arôme cacao proposé en 1995 a permis de caractériser le poid...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a hi...
Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 ...