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Factors affecting the concentration of pyrazines in cocoa beans

โœ Scribed by Reineccius, Gary A.; Keeney, Philip G.; Weissberger, Wendy

Book ID
127341707
Publisher
American Chemical Society
Year
1972
Tongue
English
Weight
623 KB
Volume
20
Category
Article
ISSN
0021-8561

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The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the inยฏuence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature signiยฎcantly decreased the concentration of free amino acids, p