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Beurteilung des fermentations und reifegrades von kakaobohnen

by Asanoa, Y; Wurziger, J.
Publisher: 1976Other Title: Evaluation of the fermentation and degree of ripenees of cacao beans.Subject(s): CACAO | FERMENTACION | MADURACION | SECADO | DIAS DE FERMENTACION | CLONES AMELONADOS | CLONES AMAZONAS | CALIDAD | CACAO (PLANT) | FERMENTATION | MATURATION | DRYING | QUALITY | CACAOYER | FERMENTATION | MATURATION | SECHAGE | QUALITE In: Gordian (Alemania, R.F.) v. 76(1717) p. 337-338Summary: The author deals with investigations on determining and classifying the degree of fermentation and ripeness of unfermented dried as well as of 5 and 10 days fermented dried cocoa beans of the Amelonado and Amazonas varieties of different ripeness. A simple and quick working method enables to recognize insufficiently fermented beans, even with single beans. Beans from overripe dead (black) pods can be identified, even in mixtures with fully ripe beans, by the way of thin layer chromatography of the cocoa peel components.
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The author deals with investigations on determining and classifying the degree of fermentation and ripeness of unfermented dried as well as of 5 and 10 days fermented dried cocoa beans of the Amelonado and Amazonas varieties of different ripeness. A simple and quick working method enables to recognize insufficiently fermented beans, even with single beans. Beans from overripe dead (black) pods can be identified, even in mixtures with fully ripe beans, by the way of thin layer chromatography of the cocoa peel components.

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