Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate

Assi-Clair, B.J.; Guehi, Tagro Simplice; Koné, M.K.; Lahon, Marie-Christine; Berthiot, Laurent; Durand, Noël; Lebrun, Marc; Julien-Ortiz, A.; Maraval, Isabelle; Boulanger, Renaud

Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate

2017

Fermentation is an essential post-harvest treatment for the raw cocoa production. Yeasts play an important role in the development of chocolate aroma compounds and for the improvement of raw cocoa aroma quality during the process. To study this impact, two selected strains S. cerevisiae A and B were inoculated in ambient environment to fresh beans and the formation of key aroma compounds and sensorial properties of final products were analyzed. (Résumé d'auteur)

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Bibliographic information

Publisher

s.n.

Language

English

License

http://agritrop.cirad.fr/586431/3/2017_Assi_Cocotea_Poster_Impact%20of%20inoculated%20yeasts%20during%20fermentation%20on%20aroma%20compounds%20production%20in%20raw%20cocoa%20beans%20and%20sensorial%20properties%20of%20resulted%20chocolate.pdfCirad licenseinfo:eu-repo/semantics/restrictedAccesshttps://agritrop.cirad.fr/mention_legale.html

Type

Conference Object; Conference Part; Conference Paper; Conference Part

Source

s.n.4th International Congress on Cocoa Coffee and Tea

In AGRIS since: 2019-03-15

Format: AGRIS AP

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http://agritrop.cirad.fr/586431/ http://agritrop.cirad.fr/586431/3/2017_Assi_Cocotea_Poster_Impact%20of%20inoculated%20yeasts%20during%20fermentation%20on%20aroma%20compounds%20production%20in%20raw%20cocoa%20beans%20and%20sensorial%20properties%20of%20resulted%20chocolate.pdf

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