清晨好,您是今天最早来到科研通的研友!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您科研之路漫漫前行!

Improving Chocolate Flavor in Poor‐Quality Cocoa Almonds by Enzymatic Treatment

风味 烘烤 食品科学 地理标志 可可豆 化学 发酵 物理化学 区域科学 地理
作者
Hilana Salete Silva Oliveira,Maria Eugênia Oliveira Mamede,Aristóteles Goés‐Neto,María Gabriela Bello Koblitz
出处
期刊:Journal of Food Science [Wiley]
卷期号:76 (5) 被引量:12
标识
DOI:10.1111/j.1750-3841.2011.02168.x
摘要

Abstract: This paper proposes a method to enzymatically treat poor‐quality cocoa almonds (known as “slate”) to ensure the formation of chocolate flavor precursors. The production of flavor precursors improves the quality of these almonds, which are usually responsible for the low quality of the liquor produced. Proteases and carboxypeptidases from different sources were tested under various conditions. The different treatments were evaluated by chemical analysis (hydrolysis efficiency) and sensory analysis of the treated material compared to good‐quality cocoa almonds. The results show that it is possible, through the use of microbial enzymes, to generate the mixture of compounds that will release, after roasting, the characteristic chocolate flavor in poor‐quality almonds. However, it is necessary to optimize the conditions of enzymatic treatment to obtain better results and thus establish a process that can be used for industrial purposes for manufacturing cocoa and chocolate. Practical Application: The basidiomycete Moniliophtora perniciosa is the causative agent of witches’ broom disease (WBD) of the cocoa tree, whose seeds are the source of chocolate. It is the most important phytopathological problem of cocoa‐producing areas of the American continent, and has decimated the Brazilian cocoa industry. In Bahia (Brazil), M. perniciosa was identified in 1989 and, as a consequence of its spreading, the annual production of cocoa almonds dropped from 450000 to 90000 tons within 12 y, reducing export values from an all‐time high of about US$ 1 billion to 110 million. The high incidence of WBD incapacitates Brazil to produce enough cocoa almonds even for the internal market, leading the country to import low‐quality cocoa almonds mainly from African countries. Our work proposes an enzymatic treatment to increase the quality of that cocoa almonds and, consequently, to improve the quality of the chocolate produced and consumed in the country.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
噗噗蝶pd完成签到,获得积分20
3秒前
gugugu完成签到,获得积分20
31秒前
44秒前
Keylor完成签到,获得积分10
45秒前
53秒前
1分钟前
1分钟前
1分钟前
sllytn应助科研通管家采纳,获得20
1分钟前
孙燕应助dustwuw采纳,获得10
1分钟前
宇文非笑完成签到 ,获得积分0
1分钟前
兜兜齿皮皮关注了科研通微信公众号
1分钟前
大方的笑萍完成签到 ,获得积分10
1分钟前
2分钟前
欢呼的茗茗完成签到 ,获得积分10
2分钟前
百里博涛发布了新的文献求助10
2分钟前
2分钟前
孙燕应助范范采纳,获得10
2分钟前
2分钟前
2分钟前
Mia发布了新的文献求助10
2分钟前
赘婿应助科研通管家采纳,获得10
3分钟前
3分钟前
Xiaoxiao举报谦让的傲芙求助涉嫌违规
4分钟前
digger2023完成签到 ,获得积分10
4分钟前
实力不允许完成签到 ,获得积分10
4分钟前
Xiaoxiao举报yvonne求助涉嫌违规
5分钟前
5分钟前
Xiaoxiao举报繁荣的洋葱求助涉嫌违规
5分钟前
赘婿应助科研通管家采纳,获得10
5分钟前
5分钟前
5分钟前
5分钟前
kmzzy完成签到,获得积分10
5分钟前
范范发布了新的文献求助10
5分钟前
5分钟前
共享精神应助范范采纳,获得10
5分钟前
Jodie发布了新的文献求助10
6分钟前
风起云涌龙完成签到 ,获得积分10
6分钟前
6分钟前
高分求助中
Thinking Small and Large 500
Algorithmic Mathematics in Machine Learning 500
Getting Published in SSCI Journals: 200+ Questions and Answers for Absolute Beginners 300
The Monocyte-to-HDL ratio (MHR) as a prognostic and diagnostic biomarker in Acute Ischemic Stroke: A systematic review with meta-analysis (P9-14.010) 240
Interpretability and Explainability in AI Using Python 200
SPECIAL FEATURES OF THE EXCHANGE INTERACTIONS IN ORTHOFERRITE-ORTHOCHROMITES 200
Null Objects from a Cross-Linguistic and Developmental Perspective 200
热门求助领域 (近24小时)
化学 材料科学 医学 生物 工程类 有机化学 物理 生物化学 纳米技术 计算机科学 化学工程 内科学 复合材料 物理化学 电极 遗传学 量子力学 基因 冶金 催化作用
热门帖子
关注 科研通微信公众号,转发送积分 3833846
求助须知:如何正确求助?哪些是违规求助? 3376298
关于积分的说明 10492571
捐赠科研通 3095843
什么是DOI,文献DOI怎么找? 1704723
邀请新用户注册赠送积分活动 820084
科研通“疑难数据库(出版商)”最低求助积分说明 771859