Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32139
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dc.creatorMoreira, Igor Magalhães da Veiga-
dc.creatorMiguel, Maria Gabriela da Cruz Pedrozo-
dc.creatorRamos, Cíntia Lacerda-
dc.creatorDuarte, Whasley Ferreira-
dc.creatorEfraim, Priscilla-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2018-12-12T19:08:38Z-
dc.date.available2018-12-12T19:08:38Z-
dc.date.issued2016-12-02-
dc.identifier.citationMOREIRA, 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.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/jfq.12238pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/32139-
dc.description.abstractMicrobial 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.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Qualitypt_BR
dc.subjectCocoa hybridspt_BR
dc.subjectCocoa fermentationpt_BR
dc.subjectVolatile compoundspt_BR
dc.subjectMicrobial diversitypt_BR
dc.titleInfluence of cocoa hybrids on volatile compounds of fermented beans, microbial diversity during fermentation and sensory characteristics and acceptance of chocolatespt_BR
dc.typeArtigopt_BR
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