In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 49 (2) , 173-180
- https://doi.org/10.1016/0308-8146(94)90155-4
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- The major seed proteins of Theobroma cacao L.Food Chemistry, 1993
- Kinetics of the formation of free amino acids in cocoa seeds during fermentationFood Chemistry, 1989
- Peculiarity of the accumulation of free amino acids during cocoa fermentationFood Chemistry, 1989
- Post‐harvest pod storage: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in MalaysiaJournal of the Science of Food and Agriculture, 1989
- Chemical and physical changes in the pulp during ripening and post‐harvest storage of cocoa podsJournal of the Science of Food and Agriculture, 1989
- Acidification, proteolysis and flavour potential in fermenting cocoa beansJournal of the Science of Food and Agriculture, 1985
- Vacuolar (Storage) Proteins of Cocoa Seeds and their Degradation during Germination and FermentationJournal of the Science of Food and Agriculture, 1982
- Zur Spezifität des KakaoaromasFette, Seifen, Anstrichmittel, 1976
- Über die Bildung des Kakaoaromas aus seinen VorstufenFette, Seifen, Anstrichmittel, 1971
- The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa BeansJournal of Food Science, 1964