Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Food Research International

Volumn 44, Issue 1, 2011, Pages 250-258

  Rodriguez Campos, J ^a   Escalona Buendia H B ^c   Orozco Avila, I ^b   Lugo Cervantes, E ^b   Jaramillo Flores, M E ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Cocoa beans; Fermentation process; GC MS; Volatile compounds

Indexed keywords

1-BUTANOL; BUTANEDIOL; COCOA BEANS; DRYING PROCESS; FERMENTATION PROCESS; GC-MS; ISOBUTYRIC ACID; LOW THRESHOLDS; NON-VOLATILE COMPOUNDS; OFF-FLAVORS; PRINCIPAL COMPONENTS ANALYSIS; PROPIONIC ACIDS; THEOBROMA CACAO; VOLATILE COMPOUNDS;

ACETIC ACID; ALCOHOLS; BEVERAGES; CURING; DRYING; FERMENTATION; LACTIC ACID; PROCESS CONTROL; VOLATILE ORGANIC COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

THEOBROMA CACAO;

EID: 78651433129     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.028     Document Type: Article

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