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HIGH FLAVOUR MALAYSIAN COCOA
Project Leader : Khairul Bariah Sulaiman
Degradation products of storage proteins in beans during fermentation produce essential cocoa flavor precursors. And it is well known that different cocoa trees can produce beans that vary greatly in flavor. But what is not known is how the amino acid composition of the storage proteins affects cocoa flavor. Perhaps some storage proteins produce superior flavor precursors than others.
To rapidly select seedlings and trees that will produce beans with high cocoa flavor.