[3Bp01-09] Processing Manufacturing technology

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[3Bp07] Study of the effects of fermentation conditions on the components in cacao bean and the flavor of chocolate

*Miyu Hyugaji¹, Sayuri SAKURADA², Chiaki MIYAZAKI², Setsuko NISHIYAMA², Hirohisa SAGA², Masayuki SHIBATA², Nur Akbar Arofatullah³, Donny Widianto³, Tatsuo SATO¹, Akihiro NAKAMURA¹ (1. GRADUATE SCHOOL OF AGURI., IBARAKI UNIV., 2. FUJI OIL CO., LTD., 3. Gadjah Mada University)

Keywords:

Cacao beans,Fermentation,Yeast,Chocolate,Sensory evaluation