Skip to main content
Book Chapter

Cocoa flavour

  • Baigrie B
Springer US, (1994), 268-282
DOI: 10.1007/978-1-4615-2143-3_17
N/ACitations
Citations of this article
13Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Cocoa makes a unique contribution to the flavour of chocolate. Cocoaspecific flavour is thought to reside largely in the volatile aroma fraction: the complex composition of this fraction is the consequence of several important post-harvesting operations. Pod ripeness...

Cite

CITATION STYLE

APA

Baigrie, B. D. (1994). Cocoa flavour. In Understanding Natural Flavors (pp. 268–282). Springer US. https://doi.org/10.1007/978-1-4615-2143-3_17

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free