Food Chem 2021 Jul 19;365:130627. Epub 2021 Jul 19.
Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement- CIRAD, UMR QualiSud, 1101 avenue Agropolis, CS 24501, 34093. Montpellier Cedex 5, Francia; UMR QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ La Reunion, Montpellier, France.
The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted metabolomics. It was observed that chocolate quality is influenced by fermentation time. Read More