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| Title: | Cocoa fermentation and problem of acidity, over-fermentation and low cocoa flavour |
| Authors: | Biehl, B. |
| Issue Date: | 1986 |
| Publisher: | Incorporated Society of Planters |
| Citation: | Cocoa and Coconut: Progress and Outlook: Kuala Lumpur (Malaysia), 15-17 Oct, 1984, p. 561-568 |
| 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 |
| License: | http://www.oceandocs.org/license |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/9060 |
| Appears in Collections: | Publications
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