Figures index

From

The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation

Ying Chun Lin, Youk Meng Choong

Journal of Food and Nutrition Research. 2021, 9(3), 124-135 doi:10.12691/jfnr-9-3-4
  • Figure 1a. The temperature evolution of cocoa mass center during fermentation
  • Figure 1b. The mean values of pH of the pulp and cotyledons varied with the fermentation time. Symbols: ¢ and £, box N; ˜ and ™, box Y; p and r, box L; ¿ and ¯, box A; solid symbol for cotyledons and open symbol for pulp.
  • Figure 1c. The mean values of total acidity of the pulp varied with the fermentation time
  • Figure 1d. The mean values of total acidity of the cotyledons varied with the fermentation time
  • Figure 2. PCA score plot of PC1 and PC2 showing the distribution of chocolates produced from different fermentation boxes
  • Figure 3. Loading plot of the first two principal components for aroma compounds of chocolate from different fermentation boxes