Amyl alcohols as compounds indicative of raw cocoa bean quality (1997)
Oberparleiter, S., Ziegleder, G.
The aroma quality of raw cocoa beans mainly depends on the fermentation degree because the necessary aroma precursors are developed during fermentation. Additional influences arise from drying and...
Amadori-Verbindungen als Aromavorstufen in Kakao (1997)
Oberparleiter, S., Ziegleder, G.
Several Amadori-compounds (fructose-amino acids), important intermediates of Maillard reaction, have been found in unroasted cocoa beans some years ago. Now, in cocoa additional...
Aromaentwicklung in Kakao. Auswirkung der feucht-thermischen Behandlung. Teil 2 (1996)
Ziegleder, G., Oberparleiter, S.
Cocoa nibs were treated with 15 per cent of water at about 50 centigrades for 15 minutes. Afterwards the treated nibs were dried at about 100 centigrades to a final water content of 3 per cent. By...
Aromaentwicklung in Kakao. Auswirkung der feucht-thermischen Behandlung. Teil 1 (1996)
Ziegleder, G., Oberparleiter, S.
Cocoa flavour precursors are developed during fermentation and drying of cocoa seeds. The main precursors are free amino acids, which derive from peptides, and glucose and fructose, which derive from...