Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae

Food Research International

Volumn 81, Issue , 2016, Pages 83-90

  Menezes, Aline Galvão Tavares ^a   Batista, Nadia Nara ^a   Ramos, Cintia Lacerda ^a   de Andrade e Silva, Adriana Reis ^b   Efraim, Priscila ^b   Pinheiro, Ana Carla Marques ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

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

Indexed keywords

ELECTROPHORESIS; FERMENTATION; KETONES; MICROORGANISMS; POLYMERASE CHAIN REACTION; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; YEAST;

CHOCOLATE; DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); GC-MS; GLUCONOBACTER OXIDANS; MICROBIAL COMMUNITIES; PCR-DGGE; SENSORY CHARACTERISTICS; TEMPORAL DOMINANCE OF SENSATIONS;

COCOA;

EID: 84953931412     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.036     Document Type: Article

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