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The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans
Author(s) -
ROHAN T. A.,
STEWART T.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01779.x
Subject(s) - aroma , flavor , food science , chemistry , raw material , distribution (mathematics) , mathematics , organic chemistry , mathematical analysis
SUMMARY A study of the distribution of the free amino acids in different commercial varieties of cocoa beans revealed differences which might account, at least in part, for the acknowledged variations in aroma and flavor of the products obtained from these raw materials.