The fine-flavor cocoa industry explores mainly six chocolate sensory traits from four traditional cocoa (Theobroma cacao L.) varieties. The importance of cocoa pulp flavors and aromas has been ignored until we recently showed that they migrate into beans and into chocolates. Pulp sensory traits a...
Enlace original:
https://cgspace.cgiar.org/handle/10568/99420
Eskes, A.
,
Rodriguez, C.A.C.
,
Cruz Condori, D.
,
Seguine, E.
,
García Carrion, L.
,
Lachenaud, P.
,
[Large genetic diversity for fine-flavor traits unveiled in cacao (Theobroma cacao L.) with special attention to the native Chuncho variety in Cusco, Peru]
,
Large genetic diversity for fine-flavor traits unveiled in cacao (Theobroma cacao L.) with special attention to the native Chuncho variety in Cusco, Peru
