Formation of methyl pyrazine during cocoa bean fermentation
1994
Jinap Selamat | Siti Mordingah Harun | Norsiati Mohd. Ghazali
A study on the effect offour fermentation techniques currently practised in Malaysia on the types and amount of pyrazines produced and the growth o/Bacillus sp. in cocoa beans was carried out. Freshly harvested beans were fermented using wooden shallow (032m in depth), medium (0.61m), deep (0.90m) boxes for 6 d and turned every 48h for the shallow and medium fermentations, and every 24 h for the deep fermentation; beans that had undergone 10 d pod storage were also fermented in shallow box for 5 d and turned on 48th hour. Samples were determined for nib pH, titratable acidity, fermentation index and pyrazines. Number of Bacillus sp. bacteria were monitored and identified.
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