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  • 1-10 ل  21 نتائج ل ""Flavor""

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Collection : Universite D'avignon Et Des Pays De Vaucluse
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Academic Journal

Unravelling cocoa drying technology: A comprehensive review of the influence on flavor formation and quality

Subjects: séchage; fève de cacao; Theobroma cacao

  • Source: ISSN: 2304-8158 ; Foods ; https://hal.science/hal-05246361 ; Foods, 2025, 14 (5), pp.721. ⟨10.3390/foods14050721⟩.

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Academic Journal

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic

Subjects: PLS; flavor predictive models; volatile compounds

  • Source: ISSN: 1420-3049 ; Molecules ; https://hal.inrae.fr/hal-04117332 ; Molecules, 2023, 28 (9), pp.3805. ⟨10.3390/molecules28093805⟩.

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Academic Journal

Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles

Subjects: Theobroma cacao; chocolat; fève de cacao

  • Source: ISSN: 0963-9969 ; Food Research International ; https://hal.science/hal-05182532 ; Food Research International, 2024, 196, pp.115109. ⟨10.1016/j.foodres.2024.115109⟩.

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Academic Journal

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Subjects: Specialty cocoa; Flavor formation; Flavor precursor

  • Source: ISSN: 1040-8398 ; Critical Reviews in Food Science and Nutrition ; https://hal.science/hal-05174421 ; Critical Reviews in Food Science and Nutrition, 2020, 60 (10), pp.1593-1613.

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Conference

Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor

Subjects: [SDV]Life Sciences [q-bio]Nantes; France

  • Source: International Congress on Engineering and Food ; https://hal.science/hal-05181539 ; International Congress on Engineering and Food, Jun 2023, Nantes, France. IAEF, pp.195, 2023

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Academic Journal

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

Subjects: teneur en glucides; Cameroun; Theobroma cacao

  • Source: ISSN: 2212-4292.

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Academic Journal

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Subjects: Parkia biglobosa; African locust bean seeds; Fermentation

  • Source: ISSN: 0145-8892.

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Conference

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality

Subjects: [SDV]Life Sciences [q-bio]Bremen; Germany

  • Source: International Congress on Cocoa Coffee and Tea ; https://hal.science/hal-05174186 ; International Congress on Cocoa Coffee and Tea, Jacobs University Bremen, Jun 2019, Bremen, Germany. pp.14-15

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Conference

Link between volatile composition of cocoa beans and the use of yeast starter culture during fermentation

Subjects: Volatiles; Flavor formation; Cocoa fermentationMontpellier; France

  • Source: International Symposium on Cocoa Research (ISCR 2022) ; https://hal.science/hal-05181818 ; International Symposium on Cocoa Research (ISCR 2022), Dec 2022, Montpellier, France. ICCO; CIRAD,

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Academic Journal

Patterns of volatile diversity yield insights into the genetics and biochemistry of the date palm fruit volatilome

Subjects: Rhynchophorus ferrugineus; composé de la flaveur; Phoenix dactylifera

  • Source: ISSN: 1664-462X ; Frontiers in Plant Science ; https://hal.science/hal-05182519 ; Frontiers in Plant Science, 2022, 13, 14 p. ⟨10.3389/fpls.2022.853651⟩.

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  • 1-10 ل  21 نتائج ل ""Flavor""