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Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof
- Source :
- European Food Research and Technology
- Publication Year :
- 2019
- Publisher :
- Springer Science and Business Media LLC, 2019.
-
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.
- 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
Subjects
Details
- ISSN :
- 14382385 and 14382377
- Volume :
- 245
- Database :
- OpenAIRE
- Journal :
- European Food Research and Technology
- Accession number :
- edsair.doi.dedup.....4bc3b0bd78ad9a1ec4844bfe64963bc2