Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil

机译：TSH 565可可豆克隆发酵中挥发性化合物的动态及其对巧克力风味的作用

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The online version of this article (10.1007/s13197-019-03736-3) contains supplementary material, which is available to authorized users.

机译：本文的在线版本（10.1007 / s13197-019-03736-3）包含补充材料，可供授权用户使用。

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期刊名称 Journal of Food Science and Technology
作者
Valdeci S. Bastos; Thais M. Uekane; Neyde A. Bello; Claudia M. de Rezende; Vânia M. Flosi Paschoalin; Eduardo M. Del Aguila;
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作者单位

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年(卷),期 2019(56),6
年度 2019
页码 -1
总页数 14
原文格式 PDF
正文语种
中图分类营养学;
关键词
L; Resistant to ceratocystis wilt and witches’ broom; HS-SPME volatile extraction; GC-coupled to mass spectrometry; Descriptive sensory analysis;

机译：L;抗菜青虫和女巫的扫帚;HS-SPME挥发物萃取;GC耦合质谱;描述性感官分析;

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1. 风味小龙虾中优势腐败菌与挥发性化合物的表征 [J] . 于美娟, 谭欢, 何双, 农业科学与技术（英文版） . 2021,第003期
2. Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil [J] . Bastos Valdeci S., Uekane Thais M., Bello Neyde A., Journal of Food Science and Technology . 2019,第6期

机译：TSH 565可可克隆发酵挥发性化合物的动态及其对巴西东南部巧克力味的作用
3. Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans [J] . Rottiers Hayley, Sosa Daylan Amelia Tzompa, De Winne Ann, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第9期

机译：细菌甘草豆自发发酵过程中挥发性化合物和风味前体的动态
4. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate [J] . Batista Nadia Nara, Ramos Cintia Lacerda, Dias Disney Ribeiro, Journal of Food Science and Technology . 2016,第2期

机译：酵母发酵剂培养对可可发酵中微生物群落和挥发性化合物的影响以及由此产生的巧克力感官特性
5. Effects of cocoa clones and fermentation times on physical and chemical characteristics of cocoa beans (Theobroma cacao L.) [C] . A Assa, Rosniati, M R Yunus International Seminar on Industrial Engineering and Management . 2019

机译：可可克隆及发酵时间对可可豆（Cacao L.）物理和化学特征的影响
6. Brazil's chocolate forest: Environmental and economic roles of conservation in Bahia's cocoa agroecosystem. [D] . Johns, Norman Denny, Jr. 1996

机译：巴西的巧克力森林：巴伊亚州可可农业生态系统中保护的环境和经济作用。
7. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate [O] . Nádia Nara Batista, Cíntia Lacerda Ramos, Disney Ribeiro Dias, 2016

机译：酵母发酵剂培养物对可可发酵中微生物群落和挥发性化合物的影响以及由此产生的巧克力感官特性
8. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor [O] . Igor Magalhães da Veiga Moreira, Leonardo de Figueiredo Vilela, Maria Gabriela da Cruz Pedroso Miguel, 2017

机译：微生物鸡尾酒作为起子培养物对可可发酵和巧克力风味的影响

Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil

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