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

No abstract is available for this paper.

• Publication year

  2010

• Venue

  Unknown venue

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers

  No identifiers available.

• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Headspace gas chromatography-mass spectrometry determination of alkylpyrazines in cocoa liquor samples

  2009cited by this paper
• Subunit structure of the vicilin-like globular storage protein of cocoa seeds and the origin of cocoa- and chocolate-specific aroma precursors

  2009influential reference
• Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.

  2008cited by this paper
• Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic.

  2007cited by this paper
• Influence of roasting conditions on coloration of roasted cocoa beans

  2006cited by this paper
• Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

  2004cited by this paper
• Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under‐fermented cocoa beans

  2002cited by this paper
• Changes in free amino acid, peptide‐N, sugar and pyrazine concentration during cocoa fermentation

  1998cited by this paper
• Flavour evaluation of chocolate formulated from cocoa beans from different countries

  1995cited by this paper
• Formation of Methyl Pyrazine during Cocoa Bean Fermentation

  1994influential reference
• The contribution of genotype to cocoa (Theobroma cacao L.) flavour

  1994cited by this paper
• Indicator Compounds and Precursors for Cocoa Aroma Formation

  1994cited by this paper
• Extraction and determination of methylpyrazines in cocoa beans using coupled steam distillation-microdistillator

  1994cited by this paper
• The proteases of ungerminated cocoa seeds and their role in the fermentation process

  1993cited by this paper
• Effect of roasting on acidic characteristics of cocoa beans

  1991cited by this paper
• Acidic Characteristics of Fermented and Dried Cocoa Beans from Different Countries of Origin

  1990cited by this paper
• Peculiarity of the accumulation of free amino acids during cocoa fermentation

  1989cited by this paper
• Basic Sensory Methods for Food Evaluation

  1989cited by this paper
• Analysis of Cocoa Flavour Components and Flavour Precursors

  1988influential reference
• Influence of cocoa fermentation time on the production of pyrazines in chocolate

  1985influential reference
• Acidification, proteolysis and flavour potential in fermenting cocoa beans

  1985cited by this paper
• Role of nonenzymatic browning during the processing of chocolate--a review.

  1984cited by this paper
• Rapid analysis of amino acids using pre-column derivatization.

  1984cited by this paper
• Amino acid analysis by reverse-phase high-performance liquid chromatography: precolumn derivatization with phenylisothiocyanate.

  1984cited by this paper
• Role of sulphur compounds in the development of chocolate flavour-a review

  1984cited by this paper
• Factors associated with cacao bean acidity and the possibility of its reduction by improved fermentation

  1983cited by this paper
• Effect of acetic acid on subcellular structures of cocoa bean cotyledons

  1982cited by this paper
• Chemico-physical Aspects of Chocolate Processing – A Review

  1981cited by this paper
• Methyl‐S‐methionine sulphonium salt: A precursor of dimethyl sulphide in cacao

  1976influential reference
• Identification of the bitter principle of cocoa.

  1975cited by this paper
• Pyrazines in foods. Review

  1973cited by this paper
• Pyrazines in Foods

  1973cited by this paper
• Identification and quantification of the free sugars in cocoa beans

  1972influential reference
• Factors affecting the concentration of pyrazines in cocoa beans

  1972influential reference
• Formation of pyrazine compounds in sugar-amino acid model systems

  1969cited by this paper
• Proteinhydrolyse während der Kakaofermentation in Abhängigkeit von Wechselwirkungen mit Polyphenolen unter anaeroben und aeroben Bedingungen

  1967cited by this paper
• The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans

  1966cited by this paper
• Changes in the Content of Free Amino Acids During Roasting of Cocoa Beans

  1966cited by this paper
• The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans

  1964cited by this paper
• Precursors of chocolate aroma

  1963cited by this paper
• MODERN METHODS OF PLANT ANALYSIS

  1955cited by this paper

• Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

  2023cites this paper
• Role of fermentation and microbes in cacao fermentation and their impact on cacao quality

  2023cites this paper
• Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis

  2021cites this paper
• RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting

  2020cites this paper
• The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela

  2020cites this paper
• ESTUDO BIOQUÍMICO DA FERMENTAÇÃO DO CUPUAÇU (THEOBROMA GRANDIFLORUM SCHUM)

  2020cites this paper
• Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

  2019cites this paper
• Analysis of Amino Acids in Cocoa Beans Produced during Fermentation by High Performence Liquid Chromatography (HPLC)

  2017cites this paper
• Amino acid analysis of cocoa fermented by High Performeance Liquid Chromatography (HPLC)

  2017cites this paper
• Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation

  2015cites this paper
• Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

  2013cites this paper