The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation

Abeygunasekera, D.D.Mubarak, A.M.Jansz, E.R.2010-07-062010-07-061989Journal of the National Science Council of Sri Lanka, 17(2):p.229-235https://dl.nsf.gov.lk/handle/1/6418Theobroma cacao L.Gas chromatographyMass spectrometryChemical analysisSensory evaluationFlavourFood Science and TechnologyThe volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturationArticle