Efeito da tecnologia pós-colheita na fracção volátil do flavour a cacau. Estudo...

• Author(s): Almeida, Maria Helena Guimarães
• Date: 2003
• Persistent ID: http://hdl.handle.net/10400.5/2199
• Origin: Repositório da UTL
• Subject(s): cocoa; post-harvest technology; volatile compounds; pyrazines; gas chromatography; cacau; tecnologia pós-colheita; compostos voláteis; pirazinas; cromatografia gás-liquido
• Document Type: Article
• Language: Portuguese

Description

The objective of the work is to study the effect of the fermentation and the type of the drying on the cocoa flavour formation, mainly on the pyrazine compounds