Monitoring Changes in the Volatile Profile of Ecuadorian Cocoa during Different Steps in Traditional On-Farm Processing.

Erazo Solorzano, Cyntia Yadira; Tuárez García, Diego Armando; Edison Zambrano, Carlos; Moreno-Rojas, José Manuel; Rodríguez Solana, Raquel

Erazo Solorzano, Cyntia Yadira; Tuárez García, Diego Armando; Edison Zambrano, Carlos; Moreno-Rojas, José Manuel; Rodríguez Solana, Raquel.

Afiliação

Erazo Solorzano CY; Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, Km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador.
Tuárez García DA; Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, Km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador.
Edison Zambrano C; Faculty of Business Sciences, State Technical University of Quevedo, Av. Walter Andrade, Km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador.
Moreno-Rojas JM; Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain.
Rodríguez Solana R; Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain.

Plants (Basel) ; 12(22)2023 Nov 20.

Article em En | MEDLINE | ID: mdl-38005802

Palavras-chave

HS-SPME-GCMS; Theobroma cacao L.; bulk cocoa; chemometrics; fine-flavor cocoa; primary processing; volatile compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Plants (Basel) Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Equador País de publicação: Suíça

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