�ber enzymatische Ver�nderungen in Kakaobohnen w�hrend der Fermentierung

Jack of all trades: versatile catechol crosslinking mechanisms

“…Moreover, catechols, or more generally, phenols, are also prevalent in natural food products such as tea, wine, and tobacco. [5][6][7][8] Oxidized phenols can also react with free amino acids, peptides, proteins or quinonic compounds, resulting in a phenomenon called ''enzymatic browning''. The browning of food adversely affects the quality of the food, e.g., color, aroma and flavor.…”

“…Catechols are prevalent in many natural systems; playing an essential role in living organisms such as mussels, sandcastle worms and squids, [1][2][3][4] and in food processing such as cocoa fermentation and tea preparation. [5][6][7][8] A famous example is the mussel that secretes water-resistant adhesive proteins, containing significant amounts of the catechol-containing amino acid 3,4-dihydroxyphenylalanine (dopa). 9 In 1981, Waite and Tanzer identified dopa as a key element for the enduring fixation of mussels to various types of surfaces under harsh marine conditions.…”

Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans

“…Thermally initiated reactions of protein and its degradation products account for a significant number of the more than 300 compounds identified in the aroma fraction of chocolate (Keeney, 1972). Moreover, astringency associated with polyphenols is suppressed through complexes with protein and, under proper conditions of processing, undesirable flavor notes of protein are avoided (DeWitt, 1957;Purr et al, 1960;Bracco et al, 1969). Properties ultimately achieved represent the integrated effects of happenings in tropical regions where cacao grows and the subsequent processing in the chocolate factory.Key events in cocoa bean exporting countries include ripening of fruit, harvesting, fermentation, and drying of cocoa beans.…”