Tuning chocolate flavor through development of thermotolerant Saccharomyces cerevisiae starter cultures with increased acetate ester production

Applied and Environmental Microbiology

Volumn 82, Issue 2, 2016, Pages 732-746

  Meersman, Esther ^a,b   Steensels, Jan ^a,b   Struyf, Nore ^a,b   Paulus, Tinneke ^a,b   Saels, Veerle ^a,b   Mathawan, Melissa ^c   Allegaert, Leen ^c   Vrancken, Gino ^c   Verstrepen, Kevin J ^a,b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

^c Barry Callebaut AG   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

COCOA; ESTERS; FERMENTATION; FOOD PROCESSING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; SENSORY ANALYSIS;

ETHYL OCTANOATE; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); INDUSTRIAL FERMENTATION; NON-SACCHAROMYCES; SPONTANEOUS PROCESS; STARTER CULTURES; THERMOTOLERANCE; THERMOTOLERANT SACCHAROMYCES CEREVISIAE;

YEAST;

ACETATE; BACTERIUM; ESTER; FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROBIAL COMMUNITY;

PICHIA KLUYVERI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; THEOBROMA CACAO;

ACETIC ACID DERIVATIVE; ESTER; FLAVORING AGENT;

CACAO; CHEMISTRY; FERMENTATION; GENETICS; HEAT; HUMAN; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; TASTE;

ACETATES; CACAO; ESTERS; FERMENTATION; FLAVORING AGENTS; HOT TEMPERATURE; HUMANS; SACCHAROMYCES CEREVISIAE; TASTE;

EID: 84953923565     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02556-15     Document Type: Article

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