Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia

The market for flavour superior quality cacao provides significant economic and non-economic benefits to farmers. Flavor precursor metabolites, formed during various post-harvest stages, are crucial for developing superior sensory attributes. However, identifying these metabolites and understandin...

Descripción completa

Detalles Bibliográficos

Autores principales:	Llano, Sandra, Zorro González, Andrés, Santander, Margareth, Vaillant, Fabrice, Boulanger, Renaud, Ocampo Serna, Diana Marcela, Escobar, Sebastián
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	Elsevier Ltd 2025
Materias:	Cultivo - F01 Theobroma cacao Cultivo Cambio climático Fermentación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_1666 http://aims.fao.org/aos/agrovoc/c_2855
Acceso en línea:	https://www-sciencedirect-com.recursos.agrosavia.co/science/article/pii/S0963996925003151?via%3Dihub http://hdl.handle.net/20.500.12324/41225 https://doi.org/10.1016/j.foodres.2025.115978