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

2016-12-01

Abstract excerpt

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 predominant yeasts in the three fermentations. Lactobacillus plantarum, Acetobacter pasteurianus, Bacillus cereus and L...

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Literature Corpus work: 00b4333f-4227-5abf-82cc-940538de0292
DOI: 10.1111/jfq.12238

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