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Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.

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Title: Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.
Authors: Assi-Clair, Brice J.1 (AUTHOR), Koné, Maï K.1 (AUTHOR), Kouamé, K.1 (AUTHOR), Lahon, M. C.2,3 (AUTHOR), Berthiot, L.2,3,4 (AUTHOR), Durand, N.2,3 (AUTHOR), Lebrun, M.2,3 (AUTHOR), Julien-Ortiz, A.4 (AUTHOR), Maraval, I.2,3 (AUTHOR), Boulanger, R.2,3 (AUTHOR), Guéhi, Tagro S.1 (AUTHOR) g.tagro09@gmail.com
Source: European Food Research & Technology. Jul2019, Vol. 245 Issue 7, p1459-1471. 13p.
Database: Hospitality & Tourism Complete
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