Ontology highlight
ABSTRACT:
SUBMITTER: Bastos VS
PROVIDER: S-EPMC6542924 | biostudies-literature | 2019 Jun
REPOSITORIES: biostudies-literature
Bastos Valdeci S VS Uekane Thais M TM Bello Neyde A NA de Rezende Claudia M CM Flosi Paschoalin Vânia M VM Del Aguila Eduardo M EM
Journal of food science and technology 20190520 6
The effects of indigenous fermentation on volatile compound profiles in a <i>Theobroma cacao</i> L, TSH565 clone, resistant to <i>Moniliophtora perniciosa</i> and <i>Phytophthora</i> spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC-MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation proce ...[more]