Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32139
metadata.artigo.dc.title: Influence of cocoa hybrids on volatile compounds of fermented beans, microbial diversity during fermentation and sensory characteristics and acceptance of chocolates
metadata.artigo.dc.creator: Moreira, Igor Magalhães da Veiga
Miguel, Maria Gabriela da Cruz Pedrozo
Ramos, Cíntia Lacerda
Duarte, Whasley Ferreira
Efraim, Priscilla
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Cocoa hybrids
Cocoa fermentation
Volatile compounds
Microbial diversity
metadata.artigo.dc.publisher: Wiley
metadata.artigo.dc.date.issued: 2-Dec-2016
metadata.artigo.dc.identifier.citation: MOREIRA, I. M. da V. et al. Influence of cocoa hybrids on volatile compounds of fermented beans, microbial diversity during fermentation and sensory characteristics and acceptance of chocolates. Journal of Food Quality, [S.l.], v. 39, n. 6, p. 839-849, Dec. 2016.
metadata.artigo.dc.description.abstract: Microbial 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.
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/full/10.1111/jfq.12238
http://repositorio.ufla.br/jspui/handle/1/32139
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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