Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
- Author
- John Edem Kongor (UGent) , Michael Hinneh (UGent) , Davy Van de Walle (UGent) , Emmanuel Ohene Afoakwa, Pascal Boeckx (UGent) and Koen Dewettinck (UGent)
- Organization
- Project
- VLIR TEAM Cocoa (ZEIN2013PR394) Sustaining high quality cocoa production by West African smallholder farmers
- Keywords
- Sustainable production, LACTIC-ACID BACTERIA, Flavour volatiles, Cocoa, Fermentation, KEY AROMA COMPOUNDS, ROASTING CONDITIONS, POD STORAGE, FERMENTATION, CHOCOLATE, PULP, L., PROTEINS, IDENTIFICATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-7262468
- Chicago
- Kongor, John Edem, Michael Hinneh, Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx, and Koen Dewettinck. 2016. “Factors Influencing Quality Variation in Cocoa (Theobroma Cacao) Bean Flavour Profile: a Review.” Food Research International 82: 44–52.
- APA
- Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review. FOOD RESEARCH INTERNATIONAL, 82, 44–52.
- Vancouver
- 1.Kongor JE, Hinneh M, Van de Walle D, Afoakwa EO, Boeckx P, Dewettinck K. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review. FOOD RESEARCH INTERNATIONAL. 2016;82:44–52.
- MLA
- Kongor, John Edem, Michael Hinneh, Davy Van de Walle, et al. “Factors Influencing Quality Variation in Cocoa (Theobroma Cacao) Bean Flavour Profile: a Review.” FOOD RESEARCH INTERNATIONAL 82 (2016): 44–52. Print.
@article{7262468,
author = {Kongor, John Edem and Hinneh, Michael and Van de Walle, Davy and Afoakwa, Emmanuel Ohene and Boeckx, Pascal and Dewettinck, Koen},
issn = {0963-9969},
journal = {FOOD RESEARCH INTERNATIONAL},
keyword = {Sustainable production,LACTIC-ACID BACTERIA,Flavour volatiles,Cocoa,Fermentation,KEY AROMA COMPOUNDS,ROASTING CONDITIONS,POD STORAGE,FERMENTATION,CHOCOLATE,PULP,L.,PROTEINS,IDENTIFICATION},
language = {eng},
pages = {44--52},
title = {Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review},
url = {http://dx.doi.org/10.1016/j.foodres.2016.01.012},
volume = {82},
year = {2016},
}
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