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Ingredient
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
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“Microbiological and organoleptic attributes are also of interest.”
cacao beans → have → microbiological and organoleptic attributes
“These attributes include the amount of acids, simple carbohydrates, proteins, amino acids, lipids, phenolic substances, and methylxanthines.”
cacao beans → contain → acids, simple carbohydrates, proteins, amino acids, lipids, phenolic substances, and methylxanthines
“Other attributes are bean moisture content, quantity of mineral nutrients, and presence of potentially toxic elements.”
cacao beans → have → bean moisture content, quantity of mineral nutrients, and presence of potentially toxic elements
“Sampling at San Louis Estate was carried out at 24 hr intervals for the same period”
fermentation of cacao beans → requires → sampling at specific intervals
“As the fermentation progressed, these and other isolates were taken over by several species of genus Bacillus”
fermentation of cacao beans → is taken over by → species of genus Bacillus