Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America
S.J. Calva-Estrada, Marycarmen Utrilla-Vázquez, Alba Adriana Vallejo‐Cardona, D.B. Roblero-Pérez, Eugenia Lugo‐Cervantes
Topics & Concepts
TheobromaFood scienceDark chocolateChemistryAromaFatty acidContext (archaeology)PolyphenolCOCOA BEANHorticultureBiologyFermentationOrganic chemistryPaleontologyAntioxidantFood Chemistry and Fat AnalysisProteins in Food SystemsPhase Equilibria and Thermodynamics