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Cacao glycosidase and colour changes during fermentation

✍ Scribed by W. G. C. Forsyth; V. C. Quesnel

Publisher
John Wiley and Sons
Year
1957
Tongue
English
Weight
424 KB
Volume
8
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The first stage in the destruction of the anthocyanin pigments in cacao beans during the curing treatment is hydrolysis by a glycosidase. The relevance of this reaction to the quality of the processed bean is discussed.

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