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Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate

Assi-Clair B.J., Guehi Tagro Simplice, Koné Maï K., Lahon Marie-Christine, Berthiot Laurent, Durand Noël, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud. 2017. Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate. In : 4th International Congress on Cocoa Coffee and Tea. Turin : s.n., 1 poster International Congress on Cocoa Coffee and Tea. 4, Turin, Italie, 25 June 2017/28 June 2017.

Poster
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2017_Assi_Cocotea_Poster_Impact of inoculated yeasts during fermentation on aroma compounds production in raw cocoa beans and sensorial properties of resulted chocolate.pdf

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Abstract : Fermentation is an essential post-harvest treatment for the raw cocoa production. Yeasts play an important role in the development of chocolate aroma compounds and for the improvement of raw cocoa aroma quality during the process. To study this impact, two selected strains S. cerevisiae A and B were inoculated in ambient environment to fresh beans and the formation of key aroma compounds and sensorial properties of final products were analyzed. (Résumé d'auteur)

Mots-clés libres : Cocoa, Fermentation, Aroma

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Auteurs et affiliations

  • Assi-Clair B.J., UNA [Université Nangui Abrogoua] (CIV)
  • Guehi Tagro Simplice, UNA [Université Nangui Abrogoua] (CIV)
  • Koné Maï K., UNA [Université Nangui Abrogoua] (CIV)
  • Lahon Marie-Christine, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Berthiot Laurent, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Durand Noël, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-1627-6848
  • Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Julien-Ortiz A., Lallemand SAS (FRA)
  • Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634

Source : Cirad-Agritrop (https://agritrop.cirad.fr/586431/)

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