Citation
Jinap S., . Organic acids in cocoa beans - a review. pp. 3-12. ISSN 1505-5337
Abstract
Cocoa beans contain about 0.47 - 1.02 volatile and 1.01 - 1.88 nonvolatile acids (dry wt.). The volatile acids are acetic propionic butyric isobutyric and isovaleric whereas nonvolatile acids are oxalic citric malic succinic lactic and tartaric. These acids are developed mainly through various microorganism actions in the pulp and then diffuse into the bean (cotyledon) during fermentation. Aeration mass and period of fermentation and the type and duration of heat applied during drying are the main factors governing the final pH titratable acidity and concentration of acids in commercial beans. The volatile acids are also affected during bean roasting and chocolate conching. The accumulation of the acids during fermentation provides an acidic environment for bean death and enzymatic reactions leading to development of flavour precursors. The residual acid determines the acidic taste of the products made thereof. Acetic and lactic acids have been strongly implicated as the major cause for acidic taste in the final products
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Abstract
Cocoa beans contain about 0.47 - 1.02 volatile and 1.01 - 1.88 nonvolatile acids (dry wt.). The volatile acids are acetic propionic butyric isobutyric and isovaleric whereas nonvolatile acids are oxalic citric malic succinic lactic and tartaric. These acids are developed mainly through various microorganism actions in the pulp and then diffuse into the bean (cotyledon) during fermentation. Aeration mass and period of fermentation and the type and duration of heat applied during drying are the main factors governing the final pH titratable acidity and concentration of acids in commercial beans. The volatile acids are also affected during bean roasting and chocolate conching. The accumulation of the acids during fermentation provides an acidic environment for bean death and enzymatic reactions leading to development of flavour precursors. The residual acid determines the acidic taste of the products made thereof. Acetic and lactic acids have been strongly implicated as the major cause for acidic taste in the final products
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | SEMILLA DE CACAO |
| AGROVOC Term: | BIOSINTESIS |
| AGROVOC Term: | ACIDOS ORGANICOS |
| AGROVOC Term: | FERMENTACION |
| AGROVOC Term: | COMPUESTOS DEL SABOR |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20723 |
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