Cacao processing in Bahia

Following a brief discussion on previous research work on cacao fermentation and curing a description of cacao processing in Bahia is presented. In view of the new installations at CEPEC which will provide better facilities for basic research, a new programme of work is being prepared and preliminary work has been initiated. The paper summarizes the results of experiments comparing different types of fermentors and gives preliminary results of studies related to the formation of chocolate flavour precursor during the fermentation process. Attention is called to the presence of acetaldehyde and ethyl acetate during fermentation, the role of amino acids and of the anaerobic phase. The needs for further research on the chemical aspects of fermentation is emphasized

Bibliographic Details

Main Authors:	Jones, Earl 81495, 107834 Quesnel, V.C., 56331 Chalmers, W.S., 68473 Fordham, R., 80036 Iton, E.F. eds., 90184 Maravalhas, N., 97646 Murray, D.B., 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago), 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972
Format:	biblioteca
Published:	St. Augustine (Trinidad y Tobago) 1972
Subjects:	CACAO, FERMENTACION, EQUIPO, AROMA, PRECURSORES DE ENZIMAS, ACETALDEHIDO, AMINOACIDOS, COMPUESTOS ORGANICOS, PROCESAMIENTO, PROPIEDADES ORGANOLEPTICAS, SECADO, CEPEC, BAHIA, BRASIL,
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