Changes in the Content of Free Amino Acids During Roasting of Cocoa Beans

摘要

SUMMARYThe major changes noted in the roasting of cocoa beans are the destruction of amino acids and reducing sugars, followed by the production of volatile earbonyl compounds. The relation between these reactions was demonstrated by means of amino acid analysis, titrimetric determination of the reducing sugars, and gas chromatography. It is postulated that the majority of the earbonyl compounds produced during the course of the roasting process are the result of the oxidative deamination of free amino acids.