The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

European Food Research and Technology

Volumn 226, Issue 3, 2008, Pages 405-413

  Sukha, Darin A ^a   Butler, David R ^a   Umaharan, Pathmanathan ^a   Boult, Emma ^b  

^a UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

^b Masterfoods   (United Kingdom)

Author keywords

Commercial estates; Fermentation; Local clones; Panellists; Sensory evaluation

Indexed keywords

DATA REDUCTION; FERMENTATION; FLAVORS; WINE;

COMMERCIAL ESTATES; LOCAL CLONES; SENSORY EVALUATION;

AGRICULTURAL PRODUCTS;

THEOBROMA CACAO;

EID: 38049169353     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0551-2     Document Type: Article

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