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Differential effects of temperature on fruit development and bean quality of contrasting genotypes of cacao (Theobroma cacao)

✍ Scribed by A.J. Daymond; P. Hadley

Book ID
111328026
Publisher
Association of Applied Biologists
Year
2008
Tongue
English
Weight
293 KB
Volume
0
Category
Article
ISSN
0003-4746

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The e †ect of nib roasting time and temperature on volatile component proÐles was studied using response surface methodology (RSM) which consisted two independent variables : time (5È65 min) and temperature (110È170Β‘C). A steam distillation extraction (SDE) method was used to extract and gas chromat