Résultats pour Auteur : "Julien-Ortiz, A."

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. European Food Research and Technology, 245 (7) : 1459-1471.

Is transfer of precursors and aroma compounds produced by yeast during cocoa bean fermentation influenced by the tissue bean structure? Besançon Lydie, Boulanger Renaud, Poirot Pierre, Julien-Ortiz A.. 2022. In : International Symosium on Cocoa Research: Booklet of abstracts. ICCO, CIRAD. Montpellier : ICCO-CIRAD, Résumé, 343-344. International Symposium on Cocoa Research (ISCR 2022), Montpellier, France, 5 Décembre 2022/7 Décembre 2022.

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 Brice Judicaël, Guehi Tagro Simplice, Koné Maï K., Lahon Marie-Christine, Berthiot Laurent, Durand Noël, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud. 2017. . Universita Del Piemonte Orientale, Universita Degli Studi Di Torino. Turin : s.n., 1 poster International Conference on Cocoa Coffee and Tea 2017. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality. Julien-Ortiz A., Poirot Pierre, Vian Othilie, Quintana Sabine, Laurens Jean-Marc, Kouame Christelle, Grabulos Joël, Lahon Marie-Christine, Lebrun Marc, Boulanger Renaud. 2019. In : Cocotea 2019 book of abstracts. Jacobs University Bremen. Bremen : Jacobs University Bremen, Résumé, 14-15. International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 Juin 2019/28 Juin 2019.