Comparison of enzyme activities involved in flavour precursor formation in unfermented beans of different cocoa genotypes

Journal of the Science of Food and Agriculture

Volumn 80, Issue 8, 2000, Pages 1193-1198

  Hansen, Carl E ^a   Mañez, Angel ^a   Burri, Christine ^a   Bousbaine, Ahmed ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Cocoa; Enzyme; Fermentation; Flavour; Genotype; Hydrolysis; Invertase; Pep tidase; Polyphenol oxidase; Protease; Sugar

Indexed keywords

AMINOPEPTIDASE; ANALYSIS OF VARIANCE; BEAN; BETA FRUCTOFURANOSIDASE; CARBOXYPEPTIDASE; COCOA; ENDOPROTEASE; ENZYME ACTIVITY; FERMENTATION; FLAVOR; GENOTYPE; PRINCIPAL COMPONENT ANALYSIS;

EID: 0342368936     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200006)80:8<1193::AID-JSFA619>3.0.CO;2-7     Document Type: Article

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