Flavor is one of the most essential indicators for determining quality cocoa beans, especially fine flavor cocoa. The volatile compound in beans affect mechanism emergence. Therefore, this study aimed to identify aromatic and non-aromatic groups as FFCs indicator. It was conducted at Indonesian Coffee Cocoa Research Institute, Jember, East Java, Indonesia. Furthermore, genetic material used con...

Sour cherry cv. Marasca is Dalmatian cultivar from XVI century. Cultivation is limited on the north and central part of Dalmatia and on the part of the islands, where it achieves the best quality of fruit, high content of dry matter and sugar respectively, agreeable aroma and intense color. Sour cherry cv. Marasca is source of biologically active ingredients, organic and inorganic compounds, di...

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds coffee. Therefore, analyzed differences in physical characteristics and volatile profiles regular coffee (RC), Swiss water process decaffeinated (SWDC), supercritical CO2 (SCDC) after roasting beans. The electronic nose analysis identified RC SCDC as groups which indicates that these compo...

Aroma compounds are important in the food and beverage industry, as they contribute to quality of fermented products. Yeasts produce several aroma during fermentation. In recent decades, production many by yeasts obtained through adaptive laboratory evolution has become prevalent, due consumer demand for yeast strains industry. This review presents general aspects yeast, focuses on advances enh...