Volatiles from cocoa bean to nibs, liquor, and chocolate: An integrated chemometric analysis of fermentation treatments with pulp reduction, malt residues, and banana peel
Isabela Portelinha Tonin, Michel Rocha Baqueta, Leandro Wang Hantao, Federico Marini, Paulo Túlio de Souza Silveira, Marina Oliveira Paraíso Martins, Priscilla Efraim
Topics & Concepts
Pulp (tooth)ChemistryFood scienceFermentationPulp and paper industryCOCOA BEANMedicinePathologyEngineeringFood Chemistry and Fat AnalysisFermentation and Sensory AnalysisSensory Analysis and Statistical Methods