The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate-Reference-Cited by-同舟云学术

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

Published:2015-12-10 Issue:2 Volume:53 Page:1101-1110
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Batista Nádia Nara,Ramos Cíntia Lacerda,Dias Disney Ribeiro,Pinheiro Ana Carla Marques,Schwan Rosane Freitas

Funder

fapemig

CNPQ

CAPES

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-2132-5.pdf

Reference40 articles.

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2. Afoakwa E, Paterson A, Fowler M, Ryan A (2008) Flavor formation and character in cocoa and chocolate: a critical review. PubMed commons. Crit Rev Food Sci Nutr 48:840–857

3. Afoakwa E, Paterson A, Fowler M, Ryan A (2009) Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry. Food Chem 113:208–215

4. Ardhana M, Fleet G (2003) The microbial ecology of cocoa bean fermentations in Indonesia. Int J Food Microbiol 86:87–99

5. Batista NN, Ramos CL, Ribeiro DR, Pinheiro ACM, Schwan RF (2015) Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate. LWT-Food Sci Technol 63:221–227

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