Fermentacao e cura de cacau
Following a brief discussion on previous research work on cacao fermentation and curing a description of cacao processing in Bahia is presented. The results of experiments comparing different types of fermentors together with the preliminary results of studies relating to the formation of chocolate flavour precursors during the fermentation process are summarized. The presence of acetaldehyde and ethylacetate during fermentation, the role of aminoacids and of the anaerobic phase are emphasized. Attention is also drawn to the need for further research on the chemical aspects of fermentation
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| Format: | biblioteca |
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1972
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| Subjects: | THEOBROMA CACAO, FERMENTACION, SECADO, COMPUESTOS ORGANICOS, PROCESAMIENTO, EQUIPO, MICROORGANISMOS, CALIDAD, ACETALDEHIDO, PROPIEDADES FISICO-QUIMICAS, AROMA, CURADO, BAHIA, BRASIL, |
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| Summary: | Following a brief discussion on previous research work on cacao fermentation and curing a description of cacao processing in Bahia is presented. The results of experiments comparing different types of fermentors together with the preliminary results of studies relating to the formation of chocolate flavour precursors during the fermentation process are summarized. The presence of acetaldehyde and ethylacetate during fermentation, the role of aminoacids and of the anaerobic phase are emphasized. Attention is also drawn to the need for further research on the chemical aspects of fermentation |
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