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Cocoa-specific aroma precursors are generated by proteolytic...

Summary citation from AGRICOLA, the online catalog of the National Agricultural Library (NAL)
 

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.

Journal Title: Food chemistry.
Journal Volume/Issue: 1994. v. 50 (2)
Main Author: Voigt, J.
Other Authors: Heinrichs, H., Voigt, G., Biehl, B.
Format: Article
Language: English
Subjects: cocoa (beverage)
seeds
odors
digestion
vicilin
proteolysis
enzyme activity
sensory evaluation
amino acids
proteins
chemical composition
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