Method for reducing off flavor Notes, especially those caused by the 2 - methoxy - 3 - isopropilpirazina (MIPP) in the treatment of husked cacao beans and Application of said method

摘要

A method for Treatment of cocoa beans Fermented to produce Cocoa roasting, peeling, low in acid, which has a level of 2 - methoxy - 3 - isopropilpirazina (ippm).The Method involves the treatment of grains cacaocon Steam at a temperature of between 100 to 140 * C * c over a period of time of 10 minutes to 120 minutes and its application to grains of different appropriateSciences.