Cocoa fermentation and problem of acidity over-fermentation and low cocoa flavour

Biehl B., . (1986) Cocoa fermentation and problem of acidity over-fermentation and low cocoa flavour. [Proceedings Paper]

On the basis of simplified description of the complex fermentation and the flavour forming reactions some alternative views of the causes of high acidity and over fermentation during large-scale box and strongly aerated fermentations were given. The changes in the internal bean pH were considered. pH decreases to about 4.5 in both conventional box and strongly aerated fermentation especially by absorption of acetic acid in high amounts. The increase of pH at the end of fermentation by aeration in order to reduce acidity was assumed to be caused by a microbial process which initiates overfermentation and destroyed flavour precursors. A slow decrease of internal pH during fermentation to not less than pH 5.0 to 5.5 without final increase and a slow increase in temperature would be preferable. The results of studies about germination-like reactions pH dependent proteolysis and flavour potential were cited in order to support the views described

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Abstract

On the basis of simplified description of the complex fermentation and the flavour forming reactions some alternative views of the causes of high acidity and over fermentation during large-scale box and strongly aerated fermentations were given. The changes in the internal bean pH were considered. pH decreases to about 4.5 in both conventional box and strongly aerated fermentation especially by absorption of acetic acid in high amounts. The increase of pH at the end of fermentation by aeration in order to reduce acidity was assumed to be caused by a microbial process which initiates overfermentation and destroyed flavour precursors. A slow decrease of internal pH during fermentation to not less than pH 5.0 to 5.5 without final increase and a slow increase in temperature would be preferable. The results of studies about germination-like reactions pH dependent proteolysis and flavour potential were cited in order to support the views described

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. SB267 I61 1984 Call Number
AGROVOC Term:	Cacao plant
AGROVOC Term:	Fermentation
AGROVOC Term:	Theobroma cacao
AGROVOC Term:	Acidity
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:25
URI:	http://webagris.upm.edu.my/id/eprint/14403

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