Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds.
The proteolytic formation of the cocoa-specific aroma precursors was investigated in vitro using protein substrates and proteases purified from ungerminated cocoa seeds. An aspartic endoprotease and a carboxypeptidase present in ungerminated cocoa seeds were found to be required for this process. Cocoa-specific aroma precursors were obtained by proteolytic digestion of the vicilin-like globulin but not by proteolysis of the albumin of cocoa seeds.
1994. v. 50 (2)
|Main Author:||Voigt, J.|
|Other Authors:||Heinrichs, H., Voigt, G., Biehl, B.|
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