| Popis: |
Essential precursors of the cocoa-specific aroma components are formed during fermentation of cocoa seeds in the tropics. During the past decades, indications have accumulated that these aroma precursors are derived from seed proteins by acid-induced proteolysis. This has been recently corroborated by in vitro studies on the formation of the aroma-related components. It has been shown that the essential proteolysis products are derived from the vicilin-class (7S) globulins of the cocoa seeds by the cooperative action of an endogenous aspartic endoprotease and a carboxypeptidase. |
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