Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. [PDF]
Sci Rep, 2021 Herrera-Rocha F +7 more
europepmc +1 more source
Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil [PDF]
, 2018 Cocoa beans from different geographical and genetic origins show distinct fermentation dynamics which result in different chocolate qualities. In order to understand the effects of genetic improvement of cocoa plants, in this work volatile compounds and ...
Lima, Nelson +4 more
core +1 more source
Setting up an organic cocoa sector in Sao Tome [PDF]
, 2007 This paper concerns the creation of an organic cocoa sector on the island of Sao Tome, Africa. Cocoa was introduced at the beginning of the 20th century and the Portuguese colonizer quickly began growing it in monoculture.
Dulcire, Michel, Roche, Gilles
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Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate [PDF]
, 2017 Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA ...
Cledir +6 more
core +1 more source
International Journal of Food ScienceCocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable ...
Lukeman Haruna +6 more
doaj +1 more source
Jurnal Sains Dasar, 2016 This research aims to utilize the liquid smoke, charcoal, oil and gas that have been produced from cocoa waste shell from fast pyrolysis technology at 125-500 oC.
Muhammad Wijaya, Muhammad Wiharto
doaj +1 more source
Pengaruh Penambahan Starter Mikroba Serta Pemerasan Pulp Terhadap Kondisi Fermentasi Dan Mutu Biji Kakao (Theobroma Cacao L.) [PDF]
, 2016 Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao.
Dewandari, K. T. (Kun) +2 more
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Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans [PDF]
, 2010 The role of carboxypeptidases B (from porcine) and Y (from baker's yeast), applied to under-fermented cocoa beans, on the formation of cocoa-specific aroma precursors, the aroma and sensory quality after roasting was investigated.
Bakar, Jamilah +4 more
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Formation of Methyl Pyrazine during Cocoa Bean Fermentation [PDF]
, 1994 A study on the effect of four fermentation techniques currently practised in Malaysia on the types and amount of pyrazines produced and the growth of Bacillus sp. in cocoa beans was carried out.
Harun, Siti Mordingah +2 more
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TOWARDS MORE SOCIALLY RESPONSIBLE COCOA TRADE [PDF]
Cocoa is a classic Third World cash crop. It is produced mostly by small, poor farmers in Africa, while its products - chocolate and sun tan oil - are consumed by rich consumers in North America and Europe.
Abbott, Philip C.
core +1 more source