Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d'Ivoire.

Foods · 2025 · PMC12733373 · PMID 41465027

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not as significantno p-value reported

After transformation (fermentation and roasting), the difference in sensory compound profiles is not as significant as it was in fresh cocoa beans because of the yeasts and thermal treatments such as roasting.

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