Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype.

The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishing in 2 % of microencapsulated P. kudriavzevii yeast, the effective dose to promote the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters This article is protected by copyright. All rights reserved.