Influence of cocoa hybrids on volatile compounds of fermented beans, microbial diversity during fermentation and sensory characteristics and acceptance of chocolates

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMoreira, Igor Magalhães da Veiga-
Autor(es): dc.creatorMiguel, Maria Gabriela da Cruz Pedrozo-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorDuarte, Whasley Ferreira-
Autor(es): dc.creatorEfraim, Priscilla-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:38:18Z-
Data de disponibilização: dc.date.available2026-02-09T11:38:18Z-
Data de envio: dc.date.issued2018-12-12-
Data de envio: dc.date.issued2018-12-12-
Data de envio: dc.date.issued2016-12-02-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/32139-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1111/jfq.12238-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1144089-
Descrição: dc.descriptionMicrobial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, PH 15 and PH 16) were evaluated. Hanseniaspora uvarum, Pichia kluyveri, Pichia caribbica and Saccharomyces cerevisiae were the predominant yeasts in the three fermentations. Lactobacillus plantarum, Acetobacter pasteurianus, Bacillus cereus and Lysinibacillus fusiformis were the common bacterial species isolated from the fermentations. The PH 9 hybrid showed highest diversity of lactic acid bacteria and acetic acid bacteria. Twenty‐seven volatile compounds were identified during the cocoa fermentation of all hybrids. Chocolate from PH 9 hybrid had most desirable flavors and obtained the most ideal score in acceptance test. Chocolate from PH 15 hybrid was considered the most bitter, acidic and astringent. Chocolates produced by different cocoa hybrids showed differences in sensory attributes and acceptance. Therefore, special management is required for the different hybrid fermentations to obtain high‐quality chocolate.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Quality-
Palavras-chave: dc.subjectCocoa hybrids-
Palavras-chave: dc.subjectCocoa fermentation-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectMicrobial diversity-
Título: dc.titleInfluence of cocoa hybrids on volatile compounds of fermented beans, microbial diversity during fermentation and sensory characteristics and acceptance of chocolates-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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