Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof

Investigations on the Aroma of Cocoa Pulp (Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans

(2017) Irene Chetschik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region

(2016) Lamine Samagaci et al.   FOOD RESEARCH INTERNATIONAL

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

(2016) M. Koumba Koné et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

(2016) John Edem Kongor et al.   FOOD RESEARCH INTERNATIONAL

Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing

(2016) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dynamics of microbial ecology during cocoa fermentation and drying: Towards the identification of molecular markers

(2015) Yasmine Hamdouche et al.   FOOD CONTROL

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

(2015) Nádia Nara Batista et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

(2015) Nadia Nara Batista et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

(2015) A. Arana-Sánchez et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

(2014) Cíntia Lacerda Ramos et al.   FOOD RESEARCH INTERNATIONAL

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

(2014) Michael Crafack et al.   FOOD RESEARCH INTERNATIONAL

Yeasts are essential for cocoa bean fermentation

(2014) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

(2013) Michael Crafack et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

(2013) Esther Meersman et al.   PLoS One

Effect of fermentation time and drying temperature on volatile compounds in cocoa

(2011) J. Rodriguez-Campos et al.   FOOD CHEMISTRY

Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

(2011) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

(2011) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

(2010) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Non-farm work and food security among farm households in Northern Ghana

(2010) Victor Owusu et al.   FOOD POLICY

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

(2010) Tagro Simplice Guehi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

(2010) Patrick C. Aculey et al.   JOURNAL OF FOOD SCIENCE

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes

(2008) Gildemberg Amorim Leal et al.   FEMS YEAST RESEARCH

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

(2008) Emmanuel Ohene Afoakwa et al.   FOOD CHEMISTRY

Aroma Precursors and Methylpyrazines in Underfermented Cocoa Beans Induced by Endogenous Carboxypeptidase

(2008) S. Jinap et al.   JOURNAL OF FOOD SCIENCE

Evaluation of solid-phase micro-extraction coupled to gas chromatography–mass spectrometry for the headspace analysis of volatile compounds in cocoa products

(2007) Sylvie Ducki et al.   TALANTA