Characterization of cocoa volatile aroma compounds of different Theobroma cacao L. genotypes in China
Theobroma cacao L.,the chocolate tree,is an important tropical tree-crop that provides sustainable economic and environmental benefits to some of the poorest and most ecologically sensitive areas of the world.Volatile compounds are one of the essential quality attributes of raw cocoa that affect consumer acceptance and marketing.But comprehensive studies aimed at clarifying differences of the volatile compounds in Criollo,Forastero and Trinitario cocoa genotypes at germplasm level are scarcely available.
秦晓威 赖剑雄 谭乐和 郝朝运 李付鹏 贺书珍 宋应辉
中国热带农业科学院香料饮料研究所 海南万宁 571533 农业部香辛饮料作物遗传资源利用重点实验室 海南万宁 571533 海南省热带香辛饮料作物遗传改良与品质调控重点实验室 海南万宁 571533
国内会议
海口
英文
48-49
2015-10-01（万方平台首次上网日期，不代表论文的发表时间）