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- Marseglia, Angela; Sforza, Stefano; Faccini, Andrea; Bencivenni, Mariangela; Palla, Gerardo; Caligiani, Augusta
- Food research international 2014 v.63 pp. 382-389
- oligopeptides, etc ; amino acid sequences; amino acids; chromatography; cocoa beans; fermentation; molecular weight; odors; provenance; vicilin; Show all 10 Subjects
- ... Peptides and amino acids generated during cocoa bean fermentation are known to be the most important precursors for the development of cocoa aroma. Although cocoa fermentation and aroma development have been extensively studied, the cocoa oligopeptide fraction is under-investigated. In particular, the identification of specific peptide sequences and the quantification of cocoa peptides are scarce ...