Discussion on: Effect of Saccharomyces cerevisiae Strain TIA2019A Concentration as Starter Culture on Volatile Aroma Fingerprint of Cocoa Beans and Sensory Perception of End-chocolate

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Article Title

Effect of Saccharomyces cerevisiae Strain TIA2019A Concentration as Starter Culture on Volatile Aroma Fingerprint of Cocoa Beans and Sensory Perception of End-chocolate

Authored by

Brice Judicaël Assi-Clair
Unité de Formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Mai Koumba Koné
Institut National Polytechnique Félix Houphouët-Boigny (INP-HB), BP 1093 Yamoussoukro, Côte d’Ivoire.

Mathurin Konan Yao
Département de Biochimie-Génétique, Université Peleforo Gon Coulibaly, B.P.-1328, Korhogo, Côte d’Ivoire.

Marc Lebrun
CIRAD, UMR Qualisud, F-34398 Montpellier, France and Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion, Montpellier, France.

Isabelle Maraval
CIRAD, UMR Qualisud, F-34398 Montpellier, France and Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion, Montpellier, France.

Renaud Boulanger
CIRAD, UMR Qualisud, F-34398 Montpellier, France and Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion, Montpellier, France.

Tagro Simplice Guéhi
Unité de Formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.

DOI or Article Link

https://doi.org/10.9734/jamb/2024/v24i10856

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