Acidic characteristics of fermented and dried cocoa beans from different countries of origin

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Acidic characteristics of fermented and dried cocoa beans from different countries of origin

Thirty-nine fermented and dried cocoa bean samples from 13 countries were evaluated for pH, titratable acidity and concentrations of volatile and nonvolatile acids. The correlation coefficient between pH and log10 titratable acidity was -0.94. Cocoa beans from Brazil and Far Eastern countries were h...

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Bibliographic Details
Main Authors:	Jinap, Selamat, Dimick, Paul S.
Format:	Article
Published:	Wiley 1990
Online Access:	http://psasir.upm.edu.my/id/eprint/111939/

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