Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins
Angela Marseglia, M. Musci, Massimiliano Rinaldi, Gerardo Palla, Augusta Caligiani
Topics & Concepts
RoastingTheobromaAromaCOCOA BEANChemistryFood scienceGeographical indicationPrincipal component analysisCoffee beanFingerprint (computing)HorticultureMathematicsGeographyBiologyRegional scienceComputer sciencePhysical chemistryStatisticsFermentationComputer securityFood Chemistry and Fat AnalysisFermentation and Sensory AnalysisBiochemical and biochemical processes