Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear. Microbial diversity in Nacional × Trinitario cac...

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Detalles Bibliográficos
Autores principales: Tigrero-Vaca, Joel, Maridueña-Zavala, María Gabriela, Liao, Hui-Ling, Prado-Lince, Mónica, Zambrano-Vera, Cynthia Sulay, Monserrate-Maggi, Bertha, Cevallos-Cevallos, Juan M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997610/
https://www.ncbi.nlm.nih.gov/pubmed/35407002
http://dx.doi.org/10.3390/foods11070915

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997610/
https://www.ncbi.nlm.nih.gov/pubmed/35407002
http://dx.doi.org/10.3390/foods11070915

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