Résultats pour Auteur : "Escobar, Sebastián"

Influence of driven fermentation of cacao in bioreactors on quality: Decoding the effect of temperature, mixing, and pH on metabolomic, sensory, and volatile profiles. Santander Muñoz Margareth, Leguizamon Cardona Laura, Vaillant Fabrice, Boulanger Renaud, Zuluaga Martha Viviana, Maraval Isabelle, Rodríguez Jader, Llano Sandra, Sommerer Nicolas, Meudec Emmanuelle, Meter Andrew, Escobar Sebastián. 2025. LWT - Food Science and Technology, 231:118313, 12 p.

Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia. Llano Sandra, Zorro Gonzalez Andrés felipe, Santander Margareth, Vaillant Fabrice, Boulanger Renaud, Ocampo Serna Diana Marcela, Escobar Sebastián. 2025. Food Research International, 205:115978, 11 p.

Unravelling cocoa drying technology: A comprehensive review of the influence on flavor formation and quality. Santander Margareth, Chica Vanessa, Martínez Correa Hugo A., Rodríguez Jader, Villagran Edwin, Vaillant Fabrice, Escobar Sebastián. 2025. Foods, 14 (5):721, 39 p.

Exploring the impact of fermentation time and climate on quality of cocoa bean-derived chocolate: Sensorial profile and volatilome analysis. Llano Gil Sandra Milena, Vaillant Fabrice, Santander Margareth, Zorro Gonzalez Andrés felipe, González-Orozco Carlos E., Maraval Isabelle, Boulanger Renaud, Escobar Sebastián. 2024. Foods, 13:2614, 18 p.

Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles. Becerra Lili Dahiana, Ruiz-Pardo Ruth Yolanda, Vaillant Fabrice, Zuluaga Martha Viviana, Boulanger Renaud, Santander Margareth, Escobar Sebastián. 2024. Food Research International, 196:115109, 13 p.

Enhancement of fine flavour cocoa attributes under a controlled postharvest process. Santander Margareth, Vaillant Fabrice, Sinuco Diana, Rodríguez Jader, Escobar Sebastián. 2021. Food Research International, 143:110236, 13 p.

Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation. Escobar Sebastián, Santander Muñoz Margareth, Zuluaga Martha, Chacón Iván, Rodríguez Jader, Vaillant Fabrice. 2021. Food Chemistry, 365:130627, 11 p.