บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest handling, fermentation, proteolysis and formation of aroma precursors in cocoa.

Biehl, B.; Voigt, J.;

Angewandte Botanik Berichte Year: 1994 Issue: No. 5 Pages: 124-137 Ref: 46 ref.

1994

บทคัดย่อ

Postharvest handling, fermentation, proteolysis and formation of aroma precursors in cocoa.

ABSTRACT :

 

The need for better definition of cocoa quality is discussed and steps in processing that are important for the formation of cocoa-specific aroma components are considered with regard to nib acidification; these include pulp preconditioning prior to fermentation and characteristics of proteolysis during fermentation. Findings are considered which outline the interrelationship of nib acidification, proteolysis and cocoa-specific aroma potential, namely aseptic incubations, adjustment of seed pH to not less than 5.0 and the involvement of only 1 protein and 2 proteases in the formation of the spectrum of free amino acids and peptides associated with cocoa aroma potential. In practice, correct nib acidification is achieved only by pulp preconditioning, such as by pod storage and bean spreading.