Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

Food Research International

Volumn 63, Issue , 2014, Pages 306-316

  Crafack, Michael ^a   Keul, Hanna ^a   Eskildsen, Carl Emil ^a   Petersen, Mikael A ^a   Saerens, Sofie ^b   Blennow, Andreas ^a   Skovmand Larsen, Mathias ^a   Swiegers, Jan H ^b   Petersen, Gert B ^c   Heimdal, Hanne ^c   Nielsen, Dennis S ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

^c Toms Confectionary Group A S   (Denmark)

Author keywords

Cocoa fermentation technique; Kluyveromyces marxianus; Pichia kluyveri; Sensory profiling; Starter culture; Volatile aroma compounds

Indexed keywords

AMINO ACIDS; CALCINATION; COCOA; FERMENTATION; FOOD PROCESSING; FRAGRANCES; GAS CHROMATOGRAPHY; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

FERMENTATION TECHNIQUES; KLUYVEROMYCES MARXIANUS; PICHIA KLUYVERI; SENSORY PROFILING; STARTER CULTURES; VOLATILE AROMA COMPOUNDS;

ODORS;

KLUYVEROMYCES MARXIANUS; PICHIA; PICHIA KLUYVERI; THEOBROMA CACAO;

EID: 84907250594     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.032     Document Type: Article

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