HIGHLIGHTS
- What: The experiments were carried out between September 2021 and November 2021 with the Cacao Nacional variety (selected as described by Streule et_al ) in Manabí (A) and Guayas (F) in Ecuador. The first dimension, which accounted for 54.33% of the v location A (red) and F (blue); (c) Principal Component Analysis focusing on sensory characteristics depicted "cocoa" and "nutty" attributes on one side (left) and "bitterness" and from samples PS5_L (blue), PS3_L (orange), PS0_L (grey) at locations A and F. L=drying at 60 ◦ C, gency" on the opposite side (right).
- Who: Stefanie Streule . . .
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