Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire
Ivorian raw cocoa material is currently characterized by a standard aroma quality. Fermentation is one of the major post-harvest treatments leading to the production of chocolate aroma compounds. This research aims to study the effect of each post-harvest processing stage on the development of flavor compounds in raw cocoa beans.
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| Main Authors: | , , , , , , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
s.n.
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| Subjects: | J11 - Manutention, transport, stockage et conservation des produits d'origine végétale, P02 - Pollution, Q03 - Contamination et toxicologie alimentaires, Q02 - Traitement et conservation des produits alimentaires, |
| Online Access: | http://agritrop.cirad.fr/586433/ http://agritrop.cirad.fr/586433/1/2017_Kon%C3%A9_Cocotea_Poster_Impact%20Of%20Technological%20Post-Harvest%20Processing%20On%20the%20production%20of%20chocolate%20aroma%20compounds%20in%20raw%20cocoa%20beans%20originated%20from%20Cote%20d%27Ivoire.pdf |
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