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

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 1101-1110

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

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Chocolate; Cocoa fermentation; GC MS; PCR DGGE; Temporal dominance of sensations

Indexed keywords

COCOA; ELECTROPHORESIS; GAS CHROMATOGRAPHY; MICROBIOLOGY; MICROORGANISMS; POLYMERASE CHAIN REACTION; VOLATILE ORGANIC COMPOUNDS; YEAST;

ACETOBACTER PASTEURIANUS; CHOCOLATE; DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); GAS CHROMATOGRAPHY/MASS SPECTROMETRY; GC/MS; PCR-DGGE; PHYSICO-CHEMICAL CHANGES; TEMPORAL DOMINANCE OF SENSATIONS;

FERMENTATION;

EID: 84949557282     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2132-5     Document Type: Article

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