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 (...

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Bibliographic Details

Main Authors:	Hashim, Puziah, Selamat, Jinap, Syed Muhammad, Sharifah Kharidah, Ali, Asbi
Format:	Article
Language:	en en
Published:	Society of Chemical Industry 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/51300/1/51300.pdf http://psasir.upm.edu.my/id/eprint/51300/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Changes%20in%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine%20concentration%20during%20cocoa.pdf http://psasir.upm.edu.my/id/eprint/51300/ http://onlinelibrary.wiley.com/wol1/doi/10.1002/(SICI)1097-0010(199812)78:4%3C535::AID-JSFA151%3E3.0.CO;2-6/abstract
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