Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

摘要: The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. use starter cultures was therefore suggested appropriate approach to alleviate problems variations in organoleptic quality and microbiological stability. In this study, we evaluated capacity S. cerevisiae C. tropicalis produce freeze-dried mixed pure cultures. Beers produced with F12-7 C0-7 showed residual sugars ethanol contents similar beers obtained culture, but total sum organic acids analyzed highest culture (15.71 g/L). Higher alcohols were quantitatively largest group volatile compounds detected beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that plays important role flavor, highly (10,174.8 µg/L) than (8749.9 µg/L).