The Precursors of Chocolate Aroma: Production of Free Amino Acids during Fermentation of Cocoa Beans
- 1 July 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (4) , 395-398
- https://doi.org/10.1111/j.1365-2621.1967.tb09693.x
Abstract
SUMMARY— Amino acids are produced during the fermentation of cocoa beans at a rate which is in agreement with the already established rapid rate of flavour and aroma development. The role of these compounds as aroma precursors receives further confirmation as a result of these studies, and an objective method of assessing the “degree of fermentation” of cocoa beans has been described and tested on a number of different commercial varieties of cocoa.This publication has 6 references indexed in Scilit:
- The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa BeansJournal of Food Science, 1966
- The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa BeansJournal of Food Science, 1966
- The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beansJournal of Food Science, 1965
- The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa BeansJournal of Food Science, 1964
- Precursors of chocolate aromaJournal of the Science of Food and Agriculture, 1963
- Processing of raw cocoa. I.—Small-scale fermentationJournal of the Science of Food and Agriculture, 1958