Effect of Saccharomyces cerevisiae Strain TIA2019A Concentration as Starter Culture on Volatile Aroma Fingerprint of Cocoa Beans and Sensory Perception of End-chocolate
Brice Judicaël Assi-Clair, Mai Koumba Koné, Mathurin Konan Yao, Marc Lebrun, Isabelle Maraval, Renaud Boulanger & Tagro Simplice Guehi · Journal of Advances in Microbiology · 2024
Cocoa from Côte d’Ivoire is currently characterized by low technological quality including the absence of desired fine flavors. Various yeasts are essential for cocoa fermentation and play a key role in the formation of cocoa volatile aroma precursors. This study investigated the...
Open access
Research Article
10.9734/jamb/2024/v24i10856