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SUMMARY— Amino acids are produced during the fermentation of cocoa beans at a rate which is in agreement with the already established rapid rate of flavour and aroma development. The role of these compounds as aroma precursors receives further confirmation as a result of these studies, and an objective method of assessing the “degree of fermentation” of cocoa beans has been described and tested on a number of different commercial varieties of cocoa.
Rohan et al. (Sat,) studied this question.