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Cacao glycosidase and colour changes during fermentation
Author(s) -
Forsyth W. G. C.,
Quesnel V. C.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080902
Subject(s) - glycoside hydrolase , hydrolysis , fermentation , anthocyanin , chemistry , food science , curing (chemistry) , pigment , botany , biology , biochemistry , organic chemistry , polymer chemistry
The first stage in the destruction of the anthocyanin pigments in cacao beans during the curing treatment is hydrolysis by a glycosidase. The relevance of this reaction to the quality of the processed bean is discussed.