Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes
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 aim...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003451 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|