Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.

Autor: Hinneh M; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Electronic address: Michael.Hinneh@UGent.be., Semanhyia E; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van de Walle D; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., De Winne A; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Tzompa-Sosa DA; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Scalone GLL; Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium., De Meulenaer B; Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium., Messens K; Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg, 1, 9000 Ghent, Belgium., Van Durme J; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana., De Cooman L; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Dewettinck K; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Sep; Vol. 111, pp. 607-620. Date of Electronic Publication: 2018 May 26.

Effects of different drying temperatures on flavor related quality of blueberry.

Autor: Li, Kexin¹ (AUTHOR), Li, Wanguang² (AUTHOR), Zhang, Yi¹ (AUTHOR), Cheng, Jiajia¹ (AUTHOR), Wang, Jun¹ (AUTHOR), Yang, Liuqing¹ (AUTHOR), Wang, Chuyan¹ (AUTHOR) wangchuyan19@163.com

Publikováno v: Journal of Berry Research. 2023, Vol. 13 Issue 1, p7-20. 14p.

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans.

Autor: Haruna, Lukeman, Abano, Ernest E., Teye, Ernest, Tukwarlba, Isaac, Yeboah, Wilson, Agyei, Kesse J., Lukeman, Mary, Tarafdar, Ayon

Publikováno v: International Journal of Food Science; 6/10/2024, Vol. 2024, p1-15, 15p

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.

Autor: Streule, Stefanie, Freimüller Leischtfeld, Susette, Galler, Martina, Motzer, Dominik, Poulose-Züst, Monja, Miescher Schwenninger, Susanne

Publikováno v: Foods; Jan2024, Vol. 13 Issue 1, p137, 22p

Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation.

Autor: Fang, Yiming^1,2,3 (AUTHOR), Li, Rui^1,2,3 (AUTHOR), Chu, Zhong^1,2,3 (AUTHOR), Zhu, Kexue^1,2,3 (AUTHOR), Gu, Fenglin^1,2,3 (AUTHOR), Zhang, Yanjun^1,2,3 (AUTHOR) zhangyanjun0305@163.com

Publikováno v: Food Science & Nutrition. Aug2020, Vol. 8 Issue 8, p4121-4133. 13p.