Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.)
More than 1000 different cacao varieties are described. Only few are considered as fine or flavour cocoas, meaning they have the potential to develop special flavour characteristics after appropriate fermenta-tion and drying. It is assumed that aroma compounds located in the fruit pulp migrate into...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2020-12-01
|
| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/15512 |