Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
Abstract The global demand for fine-flavour cocoa has increased worldwide during the last years. Fine-flavour cocoa offers exceptional quality and unique fruity and floral flavour attributes of high demand by the world's elite chocolatiers. Several studies have highlighted the relevance of coco...
Guardado en:
Autores principales: | Miguel Fernández-Niño, María Juliana Rodríguez-Cubillos, Fabio Herrera-Rocha, Juan Manuel Anzola, Martha Lucia Cepeda-Hernández, Jenny Lorena Aguirre Mejía, María José Chica, Héctor Hugo Olarte, Claudia Rodríguez-López, Dayana Calderón, Adan Ramírez-Rojas, Patricia Del Portillo, Silvia Restrepo, Andrés Fernando González Barrios |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
Nature Portfolio
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/67aaacc95e6e48e7b902904f1f3183c4 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
por: Fabio Herrera-Rocha, et al.
Publicado: (2021) -
Dynamics of cocoa fermentation and its effect on quality
por: Ana M. Calvo, et al.
Publicado: (2021) -
Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)
por: Ariza-Ortega,José Alberto, et al.
Publicado: (2021) - Flavour
- Flavour and fragrance journal