Effect of drying on acidity and volatile fatty acids content of cocoa beans

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Effect of drying on acidity and volatile fatty acids content of cocoa beans

The objectives of the study were to evaluate the effect of drying on the pH, titratable acidity and volatile fatty acids (VTA), ie acetic, propionic, butyric, isobutyric and isovaleric acids content of cocoa beans, and on the flavour of the resultant chocolate. Freshly harvested cocoa pods from clon...

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Bibliographic Details
Main Authors:	Jinap, S, Thien, J, Yap, T N
Format:	Article
Published:	Wiley 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/111958/

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