Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes

[Display omitted] •Cocoa processing LC/GC-QTOF analysis showed global metabolome and lipidome shifts.•Drying’s impact on cocoa biochemistry was similar to fermentation and roasting.•22 bioactive and 41 flavor compounds were annotated in fine-flavor cocoa liquors. The production of fine-flavor cocoa...

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Veröffentlicht in:	Food chemistry 2024-03, Vol.435, p.137529-137529, Article 137529
Hauptverfasser:	Herrera-Rocha, Fabio, León-Inga, Ana M., Aguirre Mejía, Jenny Lorena, Rodríguez-López, Claudia M., Chica, María José, Wessjohann, Ludger A., González Barrios, Andrés Fernando, Cala, Mónica P., Fernández-Niño, Miguel
Format:	Artikel
Sprache:	eng
Schlagworte:	Cocoa processing Fermentation Fine-flavor chocolate Flavor-metabolome Roasting Theobroma cacao L Untargeted metabolomics and lipidomics
Online-Zugang:	Volltext
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