Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. - Assi-Clair, Brice J.; Koné, Maï K.; Kouamé, K.; Lahon, M. C.; Berthiot, L.; Durand, N.; Lebrun, M.; Julien-Ortiz, A.; Maraval, I.; Boulanger, R.; Guéhi, Tagro S. (European Food Research & Technology, 2019)