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...

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Bibliographic Details

Main Authors:	Llano, Sandra, Zorro González, Andrés, Santander, Margareth, Vaillant, Fabrice, Boulanger, Renaud, Ocampo Serna, Diana Marcela, Escobar, Sebastián
Format:	Artículo
Language:	Inglés
Published:	Elsevier Ltd 2025
Subjects:	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
Online Access:	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