1. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof
- Author
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M. C. Lahon, I. Maraval, Brice Judicaël Assi‐Clair, K. Kouamé, Maï K. Koné, Renaud Boulanger, Marc Lebrun, Tagro Simplice Guehi, A. Julien-Ortiz, Noël Durand, and L. Berthiot
- Subjects
Flaveur ,030309 nutrition & dietetics ,F60 - Physiologie et biochimie végétale ,Saccharomyces cerevisiae ,Chocolat ,Biochemistry ,Industrial and Manufacturing Engineering ,03 medical and health sciences ,0404 agricultural biotechnology ,food ,Q02 - Traitement et conservation des produits alimentaires ,Theobroma cacao ,Food science ,Aroma ,Fermentation in winemaking ,0303 health sciences ,biology ,Chemistry ,food and beverages ,04 agricultural and veterinary sciences ,General Chemistry ,COCOA BEAN ,biology.organism_classification ,040401 food science ,food.food ,Fermentation ,Food Science ,Biotechnology - Abstract
This research describes on-farm-inoculated cocoa bean fermentation with two selected strains of high aroma-producing Saccharomyces cerevisiae isolated from wine fermentation and their effects on volatile profile of resulted raw cocoa material and sensory characteristics of chocolates produced. Both strains produced suitably flavour-active esters, aldehydes, ketones and pyrazines in raw cocoa. Inoculation of S. cerevisiae at 0.5 g kg−1 significantly improved the volatile profile of raw cocoa beans and enabled production of chocolate with enhanced intense fresh fruits and floral notes. Chocolate produced thereof presented better overall quality attributed whatever the fermentation time in comparison to the chocolate issued from spontaneous fermentation. Our results suggested the ways of using selected enhanced yeasts as S. cerevisiae for on-farm implementation of bean fermentation as promising alternative possibilities to improve the cocoa fermentation process, desirable flavourful raw cocoa material and high-aroma-quality chocolates produced.
- Published
- 2019