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Contribution of potentially aromatic yeasts involved into the beans fermentation to the development of raw cocoa flavors

by Koné Koumba, Maî, Guehi, Tagro Simplice, Durand, Noël, Ban-Koffi, Louis, Berthiot, Laurent, Fontana, Angélique, Brou Kouakou, David, Boulanger, Renaud

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Contribution of predominant yeasts to the occurence of aroma compounds during cocoa bean fermentation

by Kone, Koumba-Mal, Guehi, Tagro Simplice, Durand, Noël, Ban-Koffi, Louis, Berthiot, Laurent, Fontana-Tachon, Angélique, Brou, Kouakou, Boulanger, Renaud, Montet, Didier

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Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds

by Koné, Koumba Maî, Assi-Clair, Brice Judicaël, Kouassi, Ange Didier Dominique, Koffi Yao, Alfred, Ban-Koffi, Louis, Durand, Noël, Lebrun, Marc, Maraval, Isabelle, Boulanger, Renaud, Guehi, Tagro Simplice

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