Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using <i>Candida tropicalis</i> as starter and <i>Citrus limon</i> peel
This rapid, cost-effective method has the potential to enhance the quality of fermented cocoa beans and create unique flavor profiles, benefiting the chocolate industry. © 2025 Society of Chemical Industry.
Authors
- Fenryco Pratama (ORCID: https://orcid.org/0000-0002-3639-6743)
- Novalia Rachmawati (ORCID: https://orcid.org/0000-0002-5658-5090)
- Ditta Putri Kumalasari
- Mustika Dewi
- Kamarisima Kamarisima (ORCID: https://orcid.org/0000-0002-2858-1914)
- Pingkan Aditiawati (ORCID: https://orcid.org/0000-0003-2146-8166)
- Artnice Mega Fathima (ORCID: https://orcid.org/0000-0001-8180-5529)
- Sonia Dwiananta Yusantri
- Dzulianur Mutsla
Institutions
- Diponegoro University (ID)
- Bandung Institute of Technology (ID)
- Universitas Gadjah Mada (ID)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-10
- DOI
- https://doi.org/10.1002/jsfa.70158
- Citations
- 1
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.16