Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles 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 significantly (...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/1/51300.pdf |