Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters

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CacaoFlavours.pdf (2.54 MB)

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2019

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en
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Poster

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Alvarado, D.; Laliberté, B.; Capozio, N. (2019) Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters. Poster and handout presented at the 2nd Meeting of the Joint Boards of Bioversity International and CIAT. Maccarese, Italy, May 2019. Rome (Italy) Bioversity International. 3 p.

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AGROVOC Keywords
theobroma cacao; flavour; quality; evaluation; organoleptic analysis; standards
Subjects
ORGANOLEPTIC ANALYSIS; STANDARDS; EVALUATION
Organizations Affiliated to the Authors
Bioversity International

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Bioversity Posters