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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

Assi Clair Brice Judicaël, Koné Maï K., Kouamé K., Lahon Marie-Christine, Berthiot Laurent, Durand Noel, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice. 2019. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. European Food Research and Technology, 245 (7) : pp. 1459-1471.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
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Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : This research describes on-farm-inoculated cocoa bean fermentation with two selected strains of high aroma-producing Saccharomyces cerevisiae isolated from wine fermentation and their effects on volatile profile of resulted raw cocoa material and sensory characteristics of chocolates produced. Both strains produced suitably flavour-active esters, aldehydes, ketones and pyrazines in raw cocoa. Inoculation of S. cerevisiae at 0.5 g kg−1 significantly improved the volatile profile of raw cocoa beans and enabled production of chocolate with enhanced intense fresh fruits and floral notes. Chocolate produced thereof presented better overall quality attributed whatever the fermentation time in comparison to the chocolate issued from spontaneous fermentation. Our results suggested the ways of using selected enhanced yeasts as S. cerevisiae for on-farm implementation of bean fermentation as promising alternative possibilities to improve the cocoa fermentation process, desirable flavourful raw cocoa material and high-aroma-quality chocolates produced.

Mots-clés Agrovoc : Theobroma cacao, Flaveur, Fermentation, Chocolat

Mots-clés libres : Cocoa, Fermentation, Aromas, Chocolate, Sensory evaluation

Classification Agris : Q02 - Food processing and preservation
F60 - Plant physiology and biochemistry

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

  • Assi Clair Brice Judicaël, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Koné Maï K., UNA [Université Nangui Abrogoua] (CIV)
  • Kouamé K., UNA [Université Nangui Abrogoua] (CIV)
  • Lahon Marie-Christine, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Berthiot Laurent, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Durand Noel, 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
  • Guehi Tagro Simplice, UNA [Université Nangui Abrogoua] (CIV) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/592497/)

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