Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach
The interaction and complex metabolism of microorganisms in cocoa pulp drive the fermentation process. To investigate this, four strains from spontaneous cocoa fermentation, including Hanseniaspora uvarum, Saccharomyces cerevisiae, Lactiplantibacillus plantarum, and Gluconobacter potus were combined...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001622 |
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