Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes

Abstract excerpt

Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao genotypes is insufficient because of the reliance on human expertise and the need for robust validation. This study aimed to enhance the understanding of flavor quality in different cacao genotypes by investigating the correlation...

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