Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and cocoa flavor. Therefore, this study aimed to...

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Bibliographic Details
Main Authors: Krisna Purbaningrum, Chusnul Hidayat, Lucia Dhiantika Witasari, Tyas Utami
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
enzymatic hydrolysis
unfermented cocoa beans
free amino acids
cocoa flavors
Online Access:https://www.mdpi.com/2304-8158/12/4/820

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