1. EFFECT OF THE ADDITION OF COCOA SWEATINGS AND TIME OF FERMENTATION IN FLAVOR COMPOUNDS AND SENSORY PERCEPTION OF COCOA Restricted (Penn State Only) Author: Meneses Marentes, Nixon Title: EFFECT OF THE ADDITION OF COCOA SWEATINGS AND TIME OF FERMENTATION IN FLAVOR COMPOUNDS AND SENSORY PERCEPTION OF COCOA Graduate Program: Food Science Keywords: cocoaflavorvolatilesnon-volatilessensory analysis File: Login to Download Committee Members: Robert Roberts, Program Head/ChairHelene Hopfer, Thesis Advisor/Co-AdvisorGreg Ziegler, Committee MemberMisha T Kwasniewski, Committee Member