Occurrence of Free Fatty Acids (FFA) in Cocoa Beans with Various Main Geographical Origin of Côte d’Ivoire in the Climate Change Context
Kouakou Richard Houphouet, Joëlle Stéphanie Tape, Kouadio Ignace Kouassi, Konan Mathurin Yao, Kra Brou Dider Kedjebo, Pauline Mounjouenpou, Noël Durand, Didier Montet & Tagro Simplice Guehi · Current Journal of Applied Science and Technology · 2023
Aims: Free fatty acids (FFA) result from hydrolysis of cocoa butter triacylglycerides due to various abiotic and biotic factors. The resurgence of high FFA contents above 1.75% in cocoa beans depended on Ivorian geographical origin. High FFA contents have become a serious quality...
Open access
Research Article
10.9734/cjast/2023/v42i124105