Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation
Lydie Besançon,
Pierre Poirot,
Marc Lebrun
et al.
Abstract:An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-d3, ethyl octanoate-d15, 2-phenylethanol-d5, linalool-d5) and 2 unlabeled (beta-damascenone, delta-decalactone) were chosen for the investigation. The beans (cotyledons), depulped beans, or pulped beans were immersed separately in a concentrated solution of these volatile compounds at 36 or 46 °C for durations ranging from 3 to 1… Show more
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