Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32216
metadata.artigo.dc.title: Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor
metadata.artigo.dc.creator: Moreira, Igor Magalhães da Veiga
Vilela, Leonardo de Figueiredo
Miguel, Maria Gabriela da Cruz Pedroso
Santos, Cledir
Lima, Nelson
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Chocolate quality
GC-MS
Sensory analysis
Culture-independent analysis
Starter culture
metadata.artigo.dc.publisher: Molecular Diversity Preservation International (MDPI)
metadata.artigo.dc.date.issued: 18-May-2017
metadata.artigo.dc.identifier.citation: MOREIRA, I. M. da V. et al. Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor. Molecules, [S.l.], v. 22, n. 5, 2017.
metadata.artigo.dc.description.abstract: Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.
metadata.artigo.dc.identifier.uri: https://www.mdpi.com/1420-3049/22/5/766
http://repositorio.ufla.br/jspui/handle/1/32216
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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