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

• 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/16594/1/IFRJ-2010-763-774_Jinap_Malaysia.pdf; http://psasir.upm.edu.my/id/eprint/16594/; http://www.ifrj.upm.edu.my/17%20%2803%29%202010/IFRJ-2010-763-774%20Jinap%20Malaysia.pdf

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...