Kone, Koumba Mai published the artcilePod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds, Category: pyrazines, the main research area is cocoa pod storage fermentation flavor precursor compound.
Most of volatile flavor compounds occurred during the cocoa postharvest operations including pod storage and fermentation whom effects on these metabolites were aimed by the present study. Three different spontaneous fermentation treatments were performed on the farm, and the main isolated yeasts were identified using PCR-DGGE technique. Fermented cocoa beans were solar-dried, and their flavor compounds were identified using solid phase microextraction technique-gas chromatog.-mass spectrometry. The main results showed that Pichia kudriavzevii (Issatchenkia orientalis) was common yeast involved in the cocoa fermentation Thirty flavor precursor compounds grouped into six chem. families including alcs. and pyrazines were identified in raw cocoa samples. ACP showed that short durations of pod storage and fermentation promote the formation of flavor precursors of cocoa. No spontaneous cocoa fermentation treatment influenced the occurrence of aroma compounds The generation of flavor compounds depends only on the pod storage and the fermentative microorganisms of cocoa.
International Journal of Food Science and Technology published new progress about Candida tropicalis. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.