Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode
Author:
Funder
España Ministerio de Ciencia Innovación y Universidades
CONACYT
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference38 articles.
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2. From the raw seed to chocolate: Volatile profile of blanco de criollo in different phases of the processing chain;Ascrizzi;Microchemical Journal,2017
3. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof;Assi-Clair;European Food Research and Technology,2019
4. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate;Batista;Journal of Food Science & Technology,2016
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1. Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization;Foods;2023-09-01
2. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof;Frontiers in Microbiology;2023-08-09
3. Effect of the maturity stage, genotype, and geographical location on the physicochemical characteristics of the cocoa bean during fermentation;Ingeniería y Competitividad;2023-05-05
4. The essential role of spontaneous and starter yeasts in cocoa and coffee fermentation;FEMS Yeast Research;2023
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