Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation

An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-d3, ethyl octanoate-d15, 2-phenylethanol-d5, linalool-d5) and 2 unlabeled (beta-damascenone, delta-decalactone) were...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2024-07, Vol.72 (28), p.15788-15800
Hauptverfasser:	Besançon, Lydie, Poirot, Pierre, Lebrun, Marc, Ortiz-Julien, Anne, Boulanger, Renaud
Format:	Artikel
Sprache:	eng
Schlagworte:	Biotechnology and Biological Transformations
Online-Zugang:	Volltext
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