Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quali...

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Bibliographic Details
Main Authors: Igor Magalhães da Veiga Moreira, Leonardo de Figueiredo Vilela, Maria Gabriela da Cruz Pedroso Miguel, Cledir Santos, Nelson Lima, Rosane Freitas Schwan
Format: Article
Language:English
Published: MDPI AG 2017-05-01
Series:Molecules
Subjects:
chocolate quality
GC-MS
sensory analysis
culture-independent analysis
starter culture
Online Access:http://www.mdpi.com/1420-3049/22/5/766

Internet

http://www.mdpi.com/1420-3049/22/5/766

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