Comparison of enzyme activities involved in flavour precursor formation in unfermented beans of different cocoa genotypes
✍ Scribed by Carl E Hansen; Angel Mañez; Christine Burri; Ahmed Bousbaine
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 222 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The activities of endoprotease, aminopeptidase, carboxypeptidase and invertase (cotyledon and pulp) were studied in unfermented beans of 10 genotype samples with different ¯avour characteristics (high and low cocoa ¯avour). Analysis of variance showed that signi®cant differences in enzyme activities exist between certain genotypes. Aminopeptidase and endoprotease activities in beans of the PA7 genotype were higher than in all others. Principal component analysis (PCA) showed that the PA7 genotype (high cocoa ¯avour) was very different from the UIT1 genotype (low cocoa ¯avour). Although signi®cant differences exist, no simple and general relationship is established between the ¯avour potential of a genotype and the level of key enzyme activities in unfermented beans. Carboxypeptidase is of key importance for peptide and free amino acid formation, but differences in enzyme activity could not be correlated to ¯avour potential of the genotype. It is suggested that the level of enzyme activities present in unfermented beans is not a limiting factor for optimal formation of ¯avour precursors during the fermentation process.