Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile.

ABSTRACT: Yeasts are one of the main ingredients responsible for flavor precursors production associated with sensorial characteristics in chocolate. Using wild yeast isolated from cocoa beans fermentation is emerging as a strategy for developing starter cultures. However, the volatile compounds (VCs) produced by yeasts are not yet known. This study aimed to select wild yeasts with the potential to produce volatile compounds associated with desirable flavor attributes. A total of 150 wild yeasts strains were isolated from the spontaneous cocoa beans fermentation, of which 40 were identified by morphology and physiological features. VCs produced were identified and quantified using SPME-GC-MS and GC-FID and profiles were evaluated statistically by PCA and cluster analysis for the compounds that had a

SUBMITTER: Sandoval-Lozano CJ 

PROVIDER: S-EPMC8838919 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature