Role of carboxypeptidases to the free amino acid composition,
methylpyrazine formation and sensory characteristic of under-
fermented cocoa beans

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Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans

The role of carboxypeptidases B (from porcine) and Y (from baker's yeast), applied to under-fermented cocoa beans, on the formation of cocoa-specific aroma precursors, the aroma and sensory quality after roasting was investigated. The application of carboxypeptidases in under-fermented cocoa be...

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Bibliographic Details
Main Authors:	Selamat, Jinap, Lioe, Hanifah Nuryani, Yusep, I., Saari, Nazamid, Bakar, Jamilah
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/16594/ http://psasir.upm.edu.my/id/eprint/16594/1/IFRJ-2010-763-774_Jinap_Malaysia.pdf

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