Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour
The production of the C3 to C5 volatile fatty acids during the processing of raw cacao has been studied by means of gas chromatography. These fatty acids are produced towards the end of fermentation and also during the drying phase, if conditions are conducive to this. The time of their appearances is related to the degree of aeration of the fermenting mass. In low concentrations, they may be regarded as contributing to normal chocolate flavour, but higher concentrations, such as are associated with poor conditions of processing, cause "dull", "insipid" off-flavours. Suggestions are made about the mechanism of their production and the microorganisms that may be involved.
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1973
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| Subjects: | CACAO, FERMENTACION, ACIDOS GRASOS, AROMA, CROMATOGRAFIA DE GASES, ACIDEZ, |
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KOHA-OAI-BVE:697142020-02-03T21:36:47ZVolatile fatty acid production in cacao fermentation and the effect on chocolate flavour 87612 López, A. 107834 Quesnel, V.C. 1973The production of the C3 to C5 volatile fatty acids during the processing of raw cacao has been studied by means of gas chromatography. These fatty acids are produced towards the end of fermentation and also during the drying phase, if conditions are conducive to this. The time of their appearances is related to the degree of aeration of the fermenting mass. In low concentrations, they may be regarded as contributing to normal chocolate flavour, but higher concentrations, such as are associated with poor conditions of processing, cause "dull", "insipid" off-flavours. Suggestions are made about the mechanism of their production and the microorganisms that may be involved.The production of the C3 to C5 volatile fatty acids during the processing of raw cacao has been studied by means of gas chromatography. These fatty acids are produced towards the end of fermentation and also during the drying phase, if conditions are conducive to this. The time of their appearances is related to the degree of aeration of the fermenting mass. In low concentrations, they may be regarded as contributing to normal chocolate flavour, but higher concentrations, such as are associated with poor conditions of processing, cause "dull", "insipid" off-flavours. Suggestions are made about the mechanism of their production and the microorganisms that may be involved.CACAOFERMENTACIONACIDOS GRASOSAROMACROMATOGRAFIA DE GASESACIDEZJournal of the Science of Food and Agriculture (RU) |
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IICA |
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Costa Rica |
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CR |
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Bibliográfico |
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cat-sibiica |
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biblioteca |
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Sistema de Bibliotecas IICA/CATIE |
| topic |
CACAO FERMENTACION ACIDOS GRASOS AROMA CROMATOGRAFIA DE GASES ACIDEZ CACAO FERMENTACION ACIDOS GRASOS AROMA CROMATOGRAFIA DE GASES ACIDEZ |
| spellingShingle |
CACAO FERMENTACION ACIDOS GRASOS AROMA CROMATOGRAFIA DE GASES ACIDEZ CACAO FERMENTACION ACIDOS GRASOS AROMA CROMATOGRAFIA DE GASES ACIDEZ 87612 López, A. 107834 Quesnel, V.C. Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour |
| description |
The production of the C3 to C5 volatile fatty acids during the processing of raw cacao has been studied by means of gas chromatography. These fatty acids are produced towards the end of fermentation and also during the drying phase, if conditions are conducive to this. The time of their appearances is related to the degree of aeration of the fermenting mass. In low concentrations, they may be regarded as contributing to normal chocolate flavour, but higher concentrations, such as are associated with poor conditions of processing, cause "dull", "insipid" off-flavours. Suggestions are made about the mechanism of their production and the microorganisms that may be involved. |
| format |
|
| topic_facet |
CACAO FERMENTACION ACIDOS GRASOS AROMA CROMATOGRAFIA DE GASES ACIDEZ |
| author |
87612 López, A. 107834 Quesnel, V.C. |
| author_facet |
87612 López, A. 107834 Quesnel, V.C. |
| author_sort |
87612 López, A. |
| title |
Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour |
| title_short |
Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour |
| title_full |
Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour |
| title_fullStr |
Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour |
| title_full_unstemmed |
Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour |
| title_sort |
volatile fatty acid production in cacao fermentation and the effect on chocolate flavour |
| publishDate |
1973 |
| work_keys_str_mv |
AT 87612lopeza volatilefattyacidproductionincacaofermentationandtheeffectonchocolateflavour AT 107834quesnelvc volatilefattyacidproductionincacaofermentationandtheeffectonchocolateflavour |
| _version_ |
1756057285141987329 |