Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates

Microbial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, PH 15 and PH 16) were evaluated. Hanseniaspora uvarum, Pichia kluyveri, Pichia caribbica and Saccharomyces cerevisiae were the pr...

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Veröffentlicht in:	Journal of food quality 2016-12, Vol.39 (6), p.839-849
Hauptverfasser:	Magalhães da Veiga Moreira, Igor, Gabriela da Cruz Pedrozo Miguel, Maria, Lacerda Ramos, Cíntia, Ferreira Duarte, Whasley, Efraim, Priscilla, Freitas Schwan, Rosane
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetobacter pasteurianus Bacillus cereus Bacteria Beans Chocolate Cocoa Fermentation Hanseniaspora uvarum Lactobacillus plantarum Microorganisms Pichia Pichia kluyveri Saccharomyces cerevisiae Volatile compounds
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