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AROMA OF CHOCOLATE PRODUCED FROM TRAY-FERMENTED COCOA AT DIFFERENT STAGES OF FERMENTATION

机译：从发酵的不同阶段的托盘发酵可可制造的巧克力香气

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Tray fermentation is a method of fermenting cocoa beans in wooden trays to ensure more even fermentation. Chocolate produced from tray-fermented beans is perceived to have a more flowery/fruity flavour than that produced from traditional heap-fermented cocoa (own unpublished results). The aim of the study was to find key odourants in four 'tray Chocolates'.

机译：托盘发酵是一种在木托盘中发酵可可豆的方法，以确保更均匀的发酵。从托盘发酵的豆类产生的巧克力被认为具有比传统的堆发酵可可制备的更柔软/果味的味道（自身未发表的结果）。该研究的目的是在四个'托盘巧克力'中找到关键的食物。

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《International Flavor Conference》|2010年||共3页
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M. Owusu; M. A. Petersen; H. Heimdal;
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中图分类食品化学;
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1. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof [J] . Assi-Clair Brice J., Kone Mai K., Kouame K., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第7期

机译：Saccharomyces Cerevisiae发酵对原料巧克力和感官属性挥发性曲线的影响
2. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part Ⅰ: aroma profiling of chocolates) [J] . Hinneh Michael, Abotsi Enoch Enorkplim, Van de Walle Davy, Food research international . 2019,第MAY期

机译：带有烘烤的豆荚存储：一种使“散装”可可豆生产的黑巧克力的风味特征多样化的工具？（第一部分：巧克力的香气分析）
3. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part Ⅰ: aroma profiling of chocolates) [J] . Hinneh Michael, Abotsi Enoch Enorkplim, Van de Walle Davy, Food research international . 2019,第May期

机译：用烤荚储存：一种多样化“散装”可可豆生产的黑巧克力味道的工具？（第Ⅰ部分：巧克力的香气谱
4. AROMA OF CHOCOLATE PRODUCED FROM TRAY-FERMENTED COCOA AT DIFFERENT STAGES OF FERMENTATION [C] . M. Owusu, M. A. Petersen, H. Heimdal International Flavor Conference . 2010

机译：从发酵的不同阶段的托盘发酵可可制造的巧克力香气
5. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions. [D] . Royyala, Vishal Kumar. 2008

机译：用不同类型的可可和巧克力制成的加工奶酪的产品配方和消费者接受度，以及用不同类型的巧克力夹杂物制成的切达干酪的产品配方和定量描述分析。
6. Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil [O] . Valdeci S. Bastos, Thais M. Uekane, Neyde A. Bello, 2019

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
7. Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate [O] . Miguel M. G. C. P., Reis L. V. C., Efraim P., 2017

机译：可可发酵：通过MALDI-TOF MS进行微生物鉴定，并对生产的巧克力进行感官评估

AROMA OF CHOCOLATE PRODUCED FROM TRAY-FERMENTED COCOA AT DIFFERENT STAGES OF FERMENTATION

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