Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

Simon Perrez Akoa, Renaud Boulanger, Pierre Effa Onomo, Marc Lebrun, Martine Louise Ondobo, Marie-Christine Lahon, Samuel Arsène Ntyam Mendo, Nicolas Niemenak, Pierre-François Djocgoue