A Robust Fermentation Process for Natural Chocolate-like Flavor Production with <i>Mycetinis scorodonius</i>

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with <i>Mycetinis scorodonius</i>

Submerged fermentation of green tea with the basidiomycete <i>Mycetinis scorodonius</i> resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy nat...

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Bibliographic Details
Main Authors: Marina Rigling, Fabienne Heger, Maria Graule, Zhibin Liu, Chen Zhang, Li Ni, Yanyan Zhang
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Molecules
Subjects:
green tea
chocolate-like flavor
fermentation process
<i>Mycetinis scorodonius</i>
basidiomycetes
bioreactor
Online Access:https://www.mdpi.com/1420-3049/27/8/2503

Internet

https://www.mdpi.com/1420-3049/27/8/2503

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