Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Food Research International

Volumn 111, Issue , 2018, Pages 607-620

  Hinneh, Michael ^a,b,c   Semanhyia, Evangeline ^a   Van de Walle, Davy ^a   De Winne, Ann ^c   Tzompa Sosa, Daylan Amelia ^a   Scalone, Gustavo Luis Leonardo ^a   De Meulenaer, Bruno ^a   Messens, Kathy ^a   Van Durme, Jim ^c   Afoakwa, Emmanuel Ohene ^b   De Cooman, Luc ^c   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF GHANA   (Ghana)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Amino acids; Cocoa; Flavor precursors; Flavor aroma volatile; Pod storage; Reducing sugars

Indexed keywords

AGRICULTURE; AMINO ACIDS; BIODEGRADATION; CHEMICAL ANALYSIS; FLAVORS; FOOD STORAGE; GLUCOSE;

CELLULAR DEGRADATION; MAILLARD REACTION; MOISTURE REDUCTION; PHYSICO-CHEMICALS; POTENTIAL IMPACTS; REDUCING SUGARS; TOTAL REDUCING SUGARS; VISUAL ASSESSMENTS;

COCOA;

ACID; AMINO ACID; CARBOHYDRATE; FLAVORING AGENT; FRAGRANCE; VOLATILE ORGANIC COMPOUND;

CACAO; CHEMISTRY; CHOCOLATE; FERMENTATION; FERMENTED PRODUCT; FOOD STORAGE; GHANA; GLYCATION; METABOLISM; VICIA FABA;

ACIDS; AMINO ACIDS; CACAO; CHOCOLATE; FERMENTATION; FERMENTED FOODS; FLAVORING AGENTS; FOOD STORAGE; GHANA; MAILLARD REACTION; ODORANTS; SUGARS; VICIA FABA; VOLATILE ORGANIC COMPOUNDS;

EID: 85048121937     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.05.064     Document Type: Article

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