Effect of clonal variety and fermentation duration on cocoa flavor
The quality of cocoa is determined by its unique and complex flavors which are contributed by several factors. This study aimed to investigate the cocoa flavor of three Malaysian cocoa clones, MCBC5, 4, and 2 fermented at different durations. Fresh cocoa beans were fermented for six days, and were s...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
UniSE Press
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/30519/1/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30519/2/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/30519/ http://tost.unise.org/pdfs/vol8/no2/ToST-8x2x104-109xOA.pdf |
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