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Artykuły w czasopismach na temat "Cocoa flavor"
Sukha, Darin A., Pathmanathan Umaharan i David R. Butler. "The Impact of Pollen Donor on Flavor in Cocoa". Journal of the American Society for Horticultural Science 142, nr 1 (styczeń 2017): 13–19. http://dx.doi.org/10.21273/jashs03817-16.
Pełny tekst źródłaHunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi i Yves Henri Marie Zeller. "Sensory Mapping of UHT Milk with Single-Origin Chocolate". Jurnal Teknologi dan Industri Pangan 34, nr 1 (27.06.2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.
Pełny tekst źródłaMichel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez i Madina Mansurova. "Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process". Metabolites 11, nr 2 (26.01.2021): 71. http://dx.doi.org/10.3390/metabo11020071.
Pełny tekst źródłaPurbaningrum, Krisna, Chusnul Hidayat, Lucia Dhiantika Witasari i Tyas Utami. "Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain". Foods 12, nr 4 (14.02.2023): 820. http://dx.doi.org/10.3390/foods12040820.
Pełny tekst źródłaSari, Indah Anita, Bayu Setyawan, Marcelinus A. S. Adhiwibawa i Agung Wahyu Susilo. "Chromatographic identification of leaf color characteristics on fine-flavor and bulk cacao as selection indicator". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, nr 1 (30.04.2016): 1–9. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i1.210.
Pełny tekst źródłaSari, Indah Anita, Sobir ., Irvan Faizal, Agung Wahyu Susilo, Marcelinus A.S, Adhiwibawa . i R. A. P. Nugroho. "Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, nr 3 (31.12.2016): 171–80. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.244.
Pełny tekst źródłaAnita-Sari, Indah, Sobir Sobir, Agung Wahyu Susilo, Akhmad Hidayatullah, Pingkan Sugianto i Irvan Faizal. "Genetic Diversity Analysis of Edel Cocoa Clones Parental Cross Using Maturase K (matK) Gene". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, nr 1 (30.04.2018): 23. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i1.304.
Pełny tekst źródłaAprotosoaie, Ana Clara, Simon Vlad Luca i Anca Miron. "Flavor Chemistry of Cocoa and Cocoa Products-An Overview". Comprehensive Reviews in Food Science and Food Safety 15, nr 1 (18.11.2015): 73–91. http://dx.doi.org/10.1111/1541-4337.12180.
Pełny tekst źródłaMota-Gutierrez, Barbosa-Pereira, Ferrocino i Cocolin. "Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits". Nutrients 11, nr 4 (19.04.2019): 884. http://dx.doi.org/10.3390/nu11040884.
Pełny tekst źródłaSabahannur, St, Nirwana Nirwana i St Subaedah. "KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA". Jurnal Industri Hasil Perkebunan 11, nr 2 (15.12.2016): 59–66. http://dx.doi.org/10.33104/jihp.v11i2.3412.
Pełny tekst źródłaRozprawy doktorskie na temat "Cocoa flavor"
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.
Pełny tekst źródłaThe 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
Alvarez, Jonatan Peregrino. "Aroma-producing yeasts associated with cocoa beans fermentation: starter culture selection for flavor modulation of chocolate". Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.
Pełny tekst źródłaAtualmente, o chocolate é um dos produtos mais importantes para a indústria de alimentos, sendo de interesse econômico em todo o mundo. A qualidade do cacau depende diretamente do processamento pós-colheita, sendo a fermentação da polpa um passo crucial para o desenvolvimento da qualidade do chocolate. O objetivo deste trabalho foi estudar a diversidade de leveduras aromáticas associadas à fermentação de cacau e selecionar uma cultura iniciadora com potencial para modular o flavor de chocolate. Um total de 39 leveduras foram isoladas e caracterizadas quanto à formação de compostos aromáticos. As sete melhores produtoras foram identificadas através do sequenciamento do gene ITS-rRNA como Pichia kudriavzevii, apesar de apresentarem diferentes perfis metabólicos. Análise de impressões digitais (fingerprints) dos isolados pela técnica de rep-PCR claramente distinguiu as cepas com maior produção de compostos aromáticos, demonstrando o potencial desta técnica como uma ferramenta para rápida e confiável seleção de leveduras. Na segunda etapa deste estudo, duas cepas com superior formação de aroma (P. kudriavzevii LPB06 e P. kudriavzevii LPB07) foram testadas como culturas iniciadoras para fermentações de cacau em escala laboratorial. Estas duas cepas foram capazes de estabelecer um acelerado processo fermentativo, com eficiente consumo de açúcares e formação de etanol, em comparação ao método natural. As amêndoas de cacau resultantes destes processos foram analisadas por diferentes métodos químicos, incluindo SPME-GC/MS, espectroscopia FTIR e análises de metal e calorimetria. Os resultados indicaram que as fermentações inoculadas desenvolveram amêndoas de cacau com melhor cor e composição de aroma, sugerindo que a diversidade de levedura em fermentações de cacau pode ser explorada para a modulação do flavor de chocolate.
Possignolo, Aline Aparecida. "Perfil protéico de sementes de acessos de cacaueiro no desenvolvimento do sabor de chocolate". Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/64/64133/tde-02092010-153413/.
Pełny tekst źródłaTypical chocolate flavor is unique, only obtained from fermented, dried and roasted cocoa seeds, and can not be synthesized artificially. The flavor development is influenced by the genetic constitution, post-harvest processing and manufactures. Cotyledons proteins are believed to be the precursors of the chocolate flavor. The aim of the present work was to analyze qualitative and quantitative protein differences in seeds of three cocoa genotypes after harvesting and during the fermentation and to correlate these results with differences in quality (flavor and aroma) obtained by sensorial evaluation. One of the challenges was the isolation of proteins from cocoa seeds, avoiding the high content of polyphenols and polysaccharides which disturb protein separation and proteome analysis. The methodology of extraction by filtration in Miracloth, solubilization and precipitation in trichloroacetic acid showed the highest gel resolution and reprodutivity, and, thus, was chosen to be used in the analyses of the proteome of cocoa seeds during the fermentation. It was also necessary to use commercial kit for protein purification and a silver-based staining method with nitrate to guarantee gels with spots resolution and satisfactory reproducibility. Proteins were excised from de gels and after tryptic digestion, MS analysis was conducted by on line chromatografhy using a Cap-LC coupled to a mass spectrometer. The spectra were processed using MASCOT MS/MS Ion Search, and the sequences searched against NCBI databases. The 2-DE maps analysis of cocoa seeds showed significant variation of the spots number among the genotypes. At the end of fermentation, proteins still present in the Sial 70 and Catongo genotypes were acid and the degradation process was characterized by the disappearance of almost all the neutral or basic proteins and also some acid proteins. The genotype CCN 51 did not show the same degradation profile. Of the spots submitted to the mass spectrometer, 89 were identified. The 21kDa protein and vicilin were the most abundant proteins in the cocoa cotyledons. Correlating sensorial analysis and the proteomic results we could observe the existence of quantitative as qualitative correlation of proteins from cocoa cotyledons and possibly with the precursors proteins of chocolate flavor
Bains, Gurjeet Singh. "Cocoa flavour : the interaction of pyrazines with carboxylic acids". Thesis, Queensland University of Technology, 1995. https://eprints.qut.edu.au/36919/1/36919_Bains_1995.pdf.
Pełny tekst źródłaBuyukpamukcu, Elif. "Isolation and characterisation of peptides involved in cocoa flavour formation". Thesis, University of York, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251808.
Pełny tekst źródłaFevola, Martina. "Quality evaluation of cocoa beans produced by smallholder cocoa farmers in Ghana". Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Znajdź pełny tekst źródłaMiralles-Garcia, J. "Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies". Thesis, University of Salford, 2008. http://usir.salford.ac.uk/2211/.
Pełny tekst źródłaHolm, Camala Sue. "Pyrazines and organic acids in cocoa : their analysis and effect on chocolate flavour". Thesis, Queensland University of Technology, 1991. https://eprints.qut.edu.au/35962/1/35962_Holm_1991.pdf.
Pełny tekst źródłaChen-Yen-Su, Alexandre. "Analyse du potentiel qualitatif des cacaos de Madagascar". Thesis, La Réunion, 2020. http://www.theses.fr/2020LARE0001.
Pełny tekst źródłaCocoa 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
Książki na temat "Cocoa flavor"
Rivera, Brendan. Rivera Coconut Desserts: Tasty and Easy Delicious Cocoa Flavor. Independently Published, 2020.
Znajdź pełny tekst źródłaJanuszewska, Renata. Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals. Elsevier Science & Technology, 2018.
Znajdź pełny tekst źródłaJanuszewska, Renata. Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals. Woodhead Publishing, 2018.
Znajdź pełny tekst źródłaAzod, Shara. Shara Azod's Flavors- Habañero Cocoa. Lulu Press, Inc., 2010.
Znajdź pełny tekst źródłaBamforth, Charles W., i Robert E. Ward, red. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.
Pełny tekst źródłaGiller, Megan. Bean-to-bar chocolate: America's craft chocolate revolution : the origins, the makers, the mind-blowing flavors. 2017.
Znajdź pełny tekst źródłaCzęści książek na temat "Cocoa flavor"
Minifie, Bernard W. "Flavor and Flavoring Materials". W Chocolate, Cocoa, and Confectionery, 453–98. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_18.
Pełny tekst źródłaSharif, Suzannah. "Flavor Development during Cocoa Roasting". W Drying and Roasting of Cocoa and Coffee, 63–87. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-4.
Pełny tekst źródłaMinifie, Bernard W. "Flavor and Flavoring Materials". W Chocolate, Cocoa and Confectionery: Science and Technology, 453–98. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_18.
Pełny tekst źródłaFarah, Adriana. "Flavor Development during Roasting". W Drying and Roasting of Cocoa and Coffee, 267–309. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-9.
Pełny tekst źródłaHashim, L. "Flavor Development of Cocoa during Roasting". W ACS Symposium Series, 276–85. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch028.
Pełny tekst źródłaBytof, Gerhard. "Flavor Development during Postharvest Treatment of Coffee – A Holistic Approach". W Drying and Roasting of Cocoa and Coffee, 171–234. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-7.
Pełny tekst źródłaGlazier, B. D., i P. S. Dimick. "Differentiating the Flavor Potential of Cocoa Beans by Geographic Origin". W ACS Symposium Series, 293–304. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch030.
Pełny tekst źródłaBaigrie, B. D. "Cocoa flavour". W Understanding Natural Flavors, 268–82. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_17.
Pełny tekst źródłaZiegleder, G., i B. Biehl. "Analysis of Cocoa Flavour Components and Flavour Precursors". W Analysis of Nonalcoholic Beverages, 321–93. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83343-4_14.
Pełny tekst źródłaEichner, K., R. Schnee i M. Heinzler. "Indicator Compounds and Precursors for Cocoa Aroma Formation". W Thermally Generated Flavors, 218–27. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1994-0543.ch017.
Pełny tekst źródłaStreszczenia konferencji na temat "Cocoa flavor"
Jayathissa, Sandaru, Buddhika Silva, Shiromi De Silva, Renuka Jayatissa i Terrence Madhujith. "African Butter Seed Fat: A Potential Substitute for Cocoa Butter". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ithc2965.
Pełny tekst źródłaLira, Regiane Kessias de Sousa, Rochele Tito Zardini, Ivaldo Itabaiana Júnior i Selma Ferreira Gomes. "BIOPRODUÇÃO DE COMPOSTOS DE AROMA POR TRICHODERMA HARZIANUM E GEOTRICHUM CANDIDUM ATRAVÉS DA FERMENTAÇÃO EM ESTADO SÓLIDO DA BORRA DE CAFÉ". W I Congresso de Engenharia de Biotecnologia. Revista Multidisciplinar de Educação e Meio Ambiente, 2021. http://dx.doi.org/10.51189/rema/1379.
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