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Peculiarity of the accumulation of free amino acids during cocoa fermentation

✍ Scribed by P.-M. Kirchhoff; B. Biehl; G. Crone

Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
822 KB
Volume
31
Category
Article
ISSN
0308-8146

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The free amino acids, peptide-N, reducing sugars (the Γ‘avour precursors in cocoa) and pyrazine proÐles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days. As fermentation progressed, the acidic free amino acid concentration decreased signiÐcantly (P \

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