Parcourir par Auteur Cirad

Link between flavor perception and volatile compound composition of dark chocolates derived from trinitario cocoa beans from Dominican Republic. Guzman Penella Santiago, Boulanger Renaud, Maraval Isabelle, Kopp Gabi, Corno Marcello, Fontez Bénédicte, Fontana Angélique. 2023. Molecules, 28 (9):3805, 22 p.

Link between volatile composition of cocoa beans and the use of yeast starter culture during fermentation. Guzman Penella Santiago, Kopp Gabi, Corno Marcello, Boulanger Renaud, Fontana Angélique, Maraval Isabelle. 2023. In : International Symposium on Cocoa Research 2022 - ISCR 2022. Booklet of Abstracts. Montpellier : ICCO-CIRAD, Résumé, 323-324. International Symposium on Cocoa Research (ISCR 2022), Montpellier, France, 5 Décembre 2022/7 Décembre 2022.

Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor. Guzman Penella Santiago, Kopp Gabi, Corno Marcello, Chochois Vincent, Boulanger Renaud, Fontana Angélique, Maraval Isabelle. 2023. In : ICEF14 Book of abstracts : "Sustainable food manufacturing for a resilient food chain". IAEF. Nantes : IAEF, Résumé, p. 195. International Congress on Engineering and Food, Nantes, France, 20 Juin 2023/23 Juin 2023.