Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation

Sebasti´an EscobarMargareth SantanderMartha Zuluaga2021-12-032021-12-032021Food Chemistry365(2021)130627http://hdl.handle.net/123456789/8472enChocolate volatile aroma compoundsCocoa bean metabolomic fingerprintPostharvest fermentation timeFine flavor cocoaSensory qualityFine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formationArticle