Darin A. Sukha

The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

Darin A. Sukha, David R. Butler, Pathmanathan Umaharan et al. · European Food Research and Technology · 2007 · 68 citations

Food Chemistry, Food Authenticity, Health Sciences +7

Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system

Juzhong Tan, Balu M. Balasubramanian, Darin A. Sukha et al. · Journal of Food Process Engineering · 2019 · 49 citations

Engineering, Machine Learning, Flavoromics +21

The Impact of Pollen Donor on Flavor in Cocoa

Darin A. Sukha, Pathmanathan Umaharan, David R. Butler · Journal of the American Society for Horticultural Science · 2017 · 18 citations · Full text

Flavor Attributes, Quantitative Genetics, Botany +10

Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method

Emanuele Scollo, David C. A. Neville, Marı́a José Oruña-Concha et al. · Food Chemistry · 2020 · 18 citations

Food Chemistry, Cocoa Beans, Food Fermentation +11

THE IMPACT OF PROCESSING LOCATION AND GROWING ENVIRONMENT ON FLAVOR IN COCOA (THEOBROMA CACAO L.) - IMPLICATIONS FOR "TERROIR" AND CERTIFICATION - PROCESSING LOCATION STUDY

Darin A. Sukha, David R. Butler, EDWARD COMISSIONG et al. · Acta Horticulturae · 2014 · 15 citations

Processing Location Study, Theobroma Cacao L., Flavoromics +11