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Identification and quantitation of several nonvolatile organic acids of cocoa beans
- Weissberger, W., Kavanagh, T.E., Keeney, P.G.
- Journal of food science 1971 v.36 no.6 pp. 877-879
- cocoa beans, Theobroma cacao, extraction, water, seed extracts, chemical composition, organic acids and salts, trimethylamine, ethers, capillary gas chromatography, mass spectrometry, citric acid, phosphoric acid, lactic acid, oxalic acid, malic acid, tartaric acid, succinic acid, gluconic acid, quantitative analysis, geographical variation, provenance, Ghana, Trinidad and Tobago, Brazil, Dominican Republic, Mexico, Ecuador, Samoa, New Guinea