Littérature scientifique sur le sujet « Arôme du cacao »
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Articles de revues sur le sujet "Arôme du cacao"
Tixier, C. « De l’arbre à cacao au chocolat : voyage à la source des arômes et des saveurs ». Phytothérapie 11, no 2 (avril 2013) : 79–84. http://dx.doi.org/10.1007/s10298-013-0772-z.
Texte intégralThèses sur le sujet "Arôme du cacao"
Guzman, Penella Santiago. « Development of Fine and Distinctive Cocoa Flavors from Trinitario and CCN-51 Beans, Following Specific Fermentation Techniques and Processing Conditions ». Electronic Thesis or Diss., Université de Montpellier (2022-....), 2023. http://www.theses.fr/2023UMONG018.
Texte intégralThe increasing demand for high-quality chocolate creates the need to diversify the range of flavors offered by chocolate producers. Cocoa quality derives strongly from its flavor, which may in itself be seen as the result of the biochemical reactions that take place during the cultivation, harvest and post-harvest processing of the cocoa beans. Both, volatile and non-volatile compounds contribute to the final flavor perception of cocoa. During processing, the characteristic flavors of chocolate are developed mainly during fermentation, drying, roasting and, to a lower extent, conching. Although cocoa fermentation has an important impact on the homogeneity of cocoa quality and has been studied for several decades, it is still an empirical and not mastered process. Roasting and conching conditions also have a significant impact on the subsequent transformation of the flavor precursors obtained during fermentation, mainly driven by the non-enzymatic Maillard reactions that take place during these steps. By carrying out fermenting, roasting and conching trials, all under specific conditions, and by later proceeding to the analysis of the physical, chemical and sensory characteristics of cocoa beans throughout their transformation all the way into chocolate, it is hoped to better understand the mechanism of aroma formation and its link with flavor perception. In this study, an important focus has been placed on the impact of fermentation on the development of aroma compounds and their precursors. The use of yeast starter cultures during fermentation has been of special interest in this study, as well as their impact and that of fermentation time on the compositional differences in the taxonomy of fungal and bacterial microbiota present in the fermentation mass throughout the entire process. This, because the microbial composition has the potential of greatly influencing the resulting volatile and non-volatile composition of the beans, which translates into differences in the perceived flavor profiles of the liquors and chocolates obtained thereof. Lastly, predictive models have been developed in an attempt predict the flavor of the cocoa products based on their chemical composition, taking into account the processing conditions to which they had been submitted. Globally, the study aims to gain a deeper understanding of flavor formation in cocoa and provides important tools for the production of chocolates capable of displaying unique and highly sought-after flavors in an attempt to better meet the increasing demand for fine flavor cocoa and chocolate products
Hashim, Layth. « Évaluation de la qualité aromatique du café et de la masse de cacao ». Compiègne, 1990. http://www.theses.fr/1990COMPD243.
Texte intégralThe flavor of cocoa and coffee are formed principally during roasting. The evolution of certain methylpyrazines has been studied using coupled steam distillation-microdistillation and determined by gas chromatography unsing nitrogen-phosphorus detector. The determination of methylpyrazines in cocoa beans (Ivory Coast) has shown the presence of the mono-, 2,3 di-, 2,5 di-, 2,6 di-, tri-, tri- et tetramethylpyrazine in non-roasted cocoa. During roasting, the methylpyrazines increase regularly but weakly, only the tetramethylpyrazine the most important compound reaches a maximum peak on concentration. For the coffee, the most important compound is the monomethylpyrazine. During roasting, all methylpyrazines reache a maximum peak of concentration. The composition in pyrazines for both products, particularly the value of certain report between different methylpyrazine, might provide information on flavor quality of cocoa and coffee
Pezoa, Garcia Nelson Horacio. « Contribution à l'étude d'un capteur pour contrôler en continu le procédé de torréfaction ». Compiègne, 1989. http://www.theses.fr/1989COMPD195.
Texte intégralChen-Yen-Su, Alexandre. « Analyse du potentiel qualitatif des cacaos de Madagascar ». Thesis, La Réunion, 2020. http://www.theses.fr/2020LARE0001.
Texte intégralCocoa is the third most traded commodity in the world and 23 countries are classified as fine cocoa producers according to the ICCO, including Madagascar. The Malagasy cocoa production is classified as 100 % fine cocoa by the ICCO since 2016. It is one of the most famous in the world, even though it only represents about 0.2 % of the world production. Few studies exist concerning the characterization of Malagasy cocoa and its fermentation. Fermentation is a crucial post-harvest treatment step for obtaining the specific aromatic and sensory quality of cocoa. In this work, the quality criteria could be determined and the changes in organoleptic criteria, volatile composition and microorganisms during fermentation were monitored.Most of the cocoa produced in Madagascar belongs to the Criollo and Trinitario varieties. The monitoring of fermentation showed that the sensory negative descriptors « vegetal, earthy, astringent, bitter » of incompletely fermented cocoa beans (24-48 h) were progressively replaced by positive descriptors “cocoa, chocolate, fruity, acid” as measured in cocoa beans at the end of fermentation (96 h-144 h). Likewise, the contents of volatile compounds such as 3-methylbutyl acetate, ethyl acetate, benzaldehyde, tetramethylpyrazine, acetic acid increase during fermentation. The study of microbial flora has made it possible to identify the origin of the production of certain volatile compounds. The Hanseniaspora opuntiae yeast is of particular interest because it is associated with the production of 2-phenylethanol. The study of the yeast communities at the molecular level confirmed the presence of the yeasts identified and highlighted other strains in particular of the Pichia gender which also are potential producers of volatile compounds such as 2-phenylethyl acetate and ethyl acetate