Claim · model-written summary
pH suggested generally adequate fermentation, with possible deficiencies in some genotypes.
- Taxon
- Cocoa
Theobroma cacaot0 - Outcome
- fermentation was generally adequate, although some genotypes showed potential deficienciese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Verbatim
e0“The pH values suggested that fermentation was generally adequate, although some genotypes showed potential deficiencies.”
t0“Cocoa”
Title
Volatile organic compound profile of roasted and unroasted fine aroma cocoa genotypes from Peru
Sandy Rubith Chapa-Gonza; Natalie Verónika Rondinel-Mendoza; Pedro Javier Mansilla-Córdova; et al. European Food Research and Technology 2025. doi:10.1007/s00217-025-04844-5
Other claims from this paper (6)
- Observation ABL01 had the highest protein percentage among cocoa genotypes.
- Observation ABL01 had the highest fat content.
- Observation JBB04 had the lowest fat content.
- Observation Ash and carbohydrate contents differed significantly among genotypes.
- Observation Fine aroma cocoa genotypes had lower phenolic compound content than CCN51.
- Observation Volatile composition differed among cocoa genetic groups.