Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae

Properly conducted cocoa fermentation is an important step for the production of high-quality chocolate. The aim of this work was to investigate the effect of four cocoa varieties (CCN51, PS1030, FA13, and CEPEC 2004) inoculated with Saccharomyces cerevisiae CA11 on microbial communities and the pro...

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Bibliographic Details
Published in:Food research international 2016-03, Vol.81, p.83-90
Main Authors: Menezes, Aline Galvão Tavares, Batista, Nadia Nara, Ramos, Cintia Lacerda, Silva, Adriana Reis de Andrade e, Efraim, Priscila, Pinheiro, Ana Carla Marques, Schwan, Rosane Freitas
Format: Article
Language:English
Subjects:
Bacteria
Chocolate
Cocoa
Cocoa fermentation
Cocoa variety
Communities
Fermentation
GC–MS
Gluconobacter
Hanseniaspora guilliermondii
Lactobacillus casei
Microorganisms
PCR–DGGE
Saccharomyces cerevisiae
Temporal dominance of sensations
Theobroma cacao
Volatile compounds
Yeast
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Summary:Properly conducted cocoa fermentation is an important step for the production of high-quality chocolate. The aim of this work was to investigate the effect of four cocoa varieties (CCN51, PS1030, FA13, and CEPEC 2004) inoculated with Saccharomyces cerevisiae CA11 on microbial communities and the profile of volatile compounds and sensory characteristics of chocolate. The S. cerevisiae population increased significantly (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2015.12.036