Aromaentwicklung in Kakao. Auswirkung der feucht-thermischen Behandlung. Teil 2

Cocoa nibs were treated with 15 per cent of water at about 50 centigrades for 15 minutes. Afterwards the treated nibs were dried at about 100 centigrades to a final water content of 3 per cent. By means of such a treatment a greater part of flavour precursors (amino acids, sugars) is converted into Amadori-compounds. After roasting more precursors are consumed and flavour is intensified. Especially the concentration of furylic flavour compounds is increased