Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans

Degradation products of proteins produced during fermentation are believed to be the key precursors of a range of Maillard reactions that deliver the characteristic flavor and aroma of cocoa and chocolate. We have utilized UPLC-ESI-Q-q-TOF to identify and relatively quantify the largest collection o...

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Veröffentlicht in:	Food research international 2018-07, Vol.109, p.506-516
Hauptverfasser:	D'Souza, Roy N., Grimbs, Anne, Grimbs, Sergio, Behrends, Britta, Corno, Marcello, Ullrich, Matthias S., Kuhnert, Nikolai
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation HPLC-MS Peptidomics Protein degradation Proteomics Theobroma cacao
Online-Zugang:	Volltext
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