Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
SUMMARY— A preliminary study of the Strecker degradation of amino acids by reducing sugars in cocoa beans has revealed an unexpected temperature effect on the extent of the reaction which might influence the flavor of the product. Model amino acid/sugar systems were studied and the results support the hypothesis that there exists a relationship between the temperature of reaction, the extent of amino acid degradation and the production of flavor volatiles during the roasting of cocoa beans. A factory experiment, in which Accra cocoa beans were roasted at three different temperatures, provided supporting evidence of the influence of temperature on total flavor and on the strength of basic chocolate flavor.
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