Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile

Yeasts are one of the main ingredients responsible for flavor precursors production associated with sensorial characteristics in chocolate. Using wild yeast isolated from cocoa beans fermentation is emerging as a strategy for developing starter cultures. However, the volatile compounds (VCs) produce...

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Autors principals:	Claudia Johanna Sandoval-Lozano, David Caballero-Torres, Luis Javier López-Giraldo
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-01-01
Col·lecció:	Molecules
Matèries:	yeasts cocoa beans VCs GC-FID PCA aroma
Accés en línia:	https://www.mdpi.com/1420-3049/27/3/902
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