{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T13:20:11Z","timestamp":1791724811992,"version":"4.3.4"},"reference-count":46,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,1,11]],"date-time":"2021-01-11T00:00:00Z","timestamp":1610323200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["88882.460007\/2019-01"],"award-info":[{"award-number":["88882.460007\/2019-01"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Instituto Tecnol\u00f3gico Vale (ITV)","award":["Cacau P2"],"award-info":[{"award-number":["Cacau P2"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tom\u00e9-A\u00e7u, Par\u00e1 state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 \u00b0C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.<\/jats:p>","DOI":"10.3390\/molecules26020344","type":"journal-article","created":{"date-parts":[[2021,1,11]],"date-time":"2021-01-11T11:36:11Z","timestamp":1610364971000},"page":"344","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":34,"title":["Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0241-6662","authenticated-orcid":false,"given":"Gilson Celso Albuquerque","family":"Chagas Junior","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nelson Rosa","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0640-7496","authenticated-orcid":false,"given":"Eloisa Helena de Aguiar","family":"Andrade","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Adolpho Ducke, Coordena\u00e7\u00e3o de Bot\u00e2nica, Museu Paraense Em\u00edlio Goeldi, Av. Perimetral, 1900, Terra Firme, Bel\u00e9m 66077-830, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1370-4472","authenticated-orcid":false,"given":"Lidiane Diniz do","family":"Nascimento","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Adolpho Ducke, Coordena\u00e7\u00e3o de Bot\u00e2nica, Museu Paraense Em\u00edlio Goeldi, Av. Perimetral, 1900, Terra Firme, Bel\u00e9m 66077-830, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francilia Campos de","family":"Siqueira","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8584-5859","authenticated-orcid":false,"given":"Alessandra Santos","family":"Lopes","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1111\/1541-4337.12264","article-title":"Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans","volume":"16","author":"Ozturk","year":"2017","journal-title":"Compr. 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