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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Detalles Bibliográficos
Autores principales: Sandoval-Lozano, Claudia Johanna, Caballero-Torres, David, López-Giraldo, Luis Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838919/
https://www.ncbi.nlm.nih.gov/pubmed/35164165
http://dx.doi.org/10.3390/molecules27030902

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838919/
https://www.ncbi.nlm.nih.gov/pubmed/35164165
http://dx.doi.org/10.3390/molecules27030902

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