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Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica

Teng Sin Ooi, Adeline Su Yien Ting, Lee Fong Siow

2021Journal of Food Science and Technology14 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceAromaFermentationFlavourStarterTasteChemistryYeastOrganolepticSensory analysisDark chocolateSolid-phase microextractionGas chromatography–mass spectrometryChromatographyMass spectrometryBiochemistryFood Chemistry and Fat AnalysisProteins in Food SystemsSensory Analysis and Statistical Methods
Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica | Litcius