Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment
The chocolate flavor determines the quality of cocoa. Efforts have been made to enhance chocolate flavor, apart from fermentation, by adding aroma precursor-forming ingredients such as amino acids and reducing sugars to cocoa nibs. This study aimed to determine the effect of protease from Aspergillu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2023
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/286007/1/1-s2.0-S0023643823004899-main.pdf |