Detail Inovasi Perguruan Tinggi


Tema: PROFILES OF THE AROMA-RELATED PEPTIDES IN UNFERMENTED AND UNDERFERMENTED COCOA BEANS
Judul: PROFILES OF THE AROMA-RELATED PEPTIDES IN UNFERMENTED AND UNDERFERMENTED COCOA BEANS
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0029106401

Tahun: 2000

The development of cocoa aroma requires that cocoa beans

are fermented and dried and then roasted (Rohan, 1964 and

Ziegleder and Biehl, 1988). Fermentation results in the production

of aroma precursors, such as amino acids, reducing

sugars and peptides. Cocoa specific aroma precursors are

formed during fermentation by proteolytic prosesses (Ziegleder

and Biehl, 1988). The proteolysis of seed proteins and

the formation of aroma precursors are strongly dependent on

the degree and the time of nib acidification during fermentation.

Recent studies on the formation of cocoa-specific

aroma precursors have shown that they are derived from the

vicillin-class globulin of the cocoa seeds by the coordinate

action of an aspartic endoprotease and a carboxypeptidase.

In addition to the released (hydrophobic) free amino acids,

hydrophilic oligopeptidases were shown to be essential precursors

of the typical cocoa aroma. However, up to now, the

aroma-related hydrophilic peptides have not been isolated

and characterised. Therefore, this report describes aromarelated

peptides in unfermented and underfermented cocoa

beans.