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Article

Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.

Journal of agricultural and food chemistry - 12 Aug 2020

Febrianto Noor Ariefandie, Zhu Fan

Abstract excerpt

The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were...

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PMID: 32662271
DOI: 10.1021/acs.jafc.0c02909

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