Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05526-w.pdf
Reference34 articles.
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2. Assa A, Yunus MR (2019) Effects of cocoa clones and fermentation times on physical and chemical characteristics of cocoa beans (Theobroma cacao L.). IOP Conf Ser: Mater Sci Eng 528:012079. https://doi.org/10.1088/1757-899X/528/1/012079/meta
3. Assi-Clair BJ, Koné MK, Kouamé K, Lahon MC, Berthiot L, Durand N, Lebrun M, Julien-Ortiz A, Maraval I, Boulanger R, Guéhi TS (2019) Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. Eur Food Res Technol 245:1459–1471. https://doi.org/10.1007/s00217-018-3181-6
4. Bastos VS, Santos M, Gomes LP, Leite AM, Flosi Paschoalin VM, Del Aguila EM (2018) Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil. J Sci Food Agric 98:4963–4970. https://doi.org/10.1002/jsfa.9029
5. Bastos VS, Uekane TM, Bello NA, De Rezende CM, Flosi Paschoalin VM, Del Aguila EM (2019) Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil. J Food Sci Technol 56:2874–2887. https://doi.org/10.1007/s13197-019-03736-3
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