Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/173512 |
| _version_ | 1855520633073434624 |
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| author | Dahiana Becerra, Lili Yolanda Ruiz-Pardo, Ruth Vaillant, Fabrice Viviana Zuluaga, Martha Boulanger, Renaud Santander, Margareth Escobar-Parra, Sebastián |
| author_browse | Boulanger, Renaud Dahiana Becerra, Lili Escobar-Parra, Sebastián Santander, Margareth Vaillant, Fabrice Viviana Zuluaga, Martha Yolanda Ruiz-Pardo, Ruth |
| author_facet | Dahiana Becerra, Lili Yolanda Ruiz-Pardo, Ruth Vaillant, Fabrice Viviana Zuluaga, Martha Boulanger, Renaud Santander, Margareth Escobar-Parra, Sebastián |
| author_sort | Dahiana Becerra, Lili |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace173512 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1735122025-12-08T09:54:28Z Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles Dahiana Becerra, Lili Yolanda Ruiz-Pardo, Ruth Vaillant, Fabrice Viviana Zuluaga, Martha Boulanger, Renaud Santander, Margareth Escobar-Parra, Sebastián theobroma cacao acid base equilibrium organic compounds 2024-11 2025-03-07T15:38:18Z 2025-03-07T15:38:18Z Journal Article https://hdl.handle.net/10568/173512 en Open Access application/pdf Elsevier Dahiana Becerra, L.; Yolanda Ruiz-Pardo, R.; Vaillant, F.; Viviana Zuluaga, M.; Boulanger, R.; Santander, M.; Escobar-Parra, S. (2024) Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles. Food Research International 196: 115109. ISSN: 0963-9969 |
| spellingShingle | theobroma cacao acid base equilibrium organic compounds Dahiana Becerra, Lili Yolanda Ruiz-Pardo, Ruth Vaillant, Fabrice Viviana Zuluaga, Martha Boulanger, Renaud Santander, Margareth Escobar-Parra, Sebastián Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles |
| title | Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles |
| title_full | Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles |
| title_fullStr | Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles |
| title_full_unstemmed | Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles |
| title_short | Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles |
| title_sort | modulating fine flavor cocoa attributes impact of seed to bean transformation under controlled conditions on metabolite volatile and sensory profiles |
| topic | theobroma cacao acid base equilibrium organic compounds |
| url | https://hdl.handle.net/10568/173512 |
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