Effect of clonal variety and fermentation duration on cocoa flavor

• Main Authors: Nur Emalina Zolkopli, Khairul Bariah Sulaiman, Cahyo Budiman, Azwan Awang
• Format: Article
• Language: English; English
• Published: UniSE Press 2021
• Subjects: HD9000-9495 Agricultural industries; TP500-660 Fermentation industries. Beverages. Alcohol
• Online Access: https://eprints.ums.edu.my/id/eprint/30519/1/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/30519/2/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/30519/; http://tost.unise.org/pdfs/vol8/no2/ToST-8x2x104-109xOA.pdf
• Institution: Universiti Malaysia Sabah

The quality of cocoa is determined by its unique and complex flavors which are contributed by several factors. This study aimed to investigate the cocoa flavor of three Malaysian cocoa clones, MCBC5, 4, and 2 fermented at different durations. Fresh cocoa beans were fermented for six days, and were s...