A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius

Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and ‘clean lab...

Descripción completa

Detalles Bibliográficos
Autores principales: Rigling, Marina, Heger, Fabienne, Graule, Maria, Liu, Zhibin, Zhang, Chen, Ni, Li, Zhang, Yanyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029785/
https://www.ncbi.nlm.nih.gov/pubmed/35458700
http://dx.doi.org/10.3390/molecules27082503

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029785/
https://www.ncbi.nlm.nih.gov/pubmed/35458700
http://dx.doi.org/10.3390/molecules27082503

Ejemplares similares