Acetic cacao bean

Procyanidins. Catechin (Fluka) and epicatechin (ex. cacao beans) were recrystallized and dried before use. The oligomers epicatechin-(4/ — 8)-epicatechin and [epicatechin-(4/ — 8)]3-epicatechin were obtained from the ethyl acetate sol-... 

Cacao Cacao beans Yeasts, lactic acid bacteria, acetic acid bacteria... 

After the ripe pods are harvested, they are cut open and the beans and adhering pulp are removed for fermentation. It is during the process of fermentation that cacao acquires much of its characteristic flavor and aroma. Fermentation soon occurs due to the high sugar content of the pulp and the presence of microorganisms. The sugars are converted to alcohols and finally to acetic acid, which drains off. The acetic acid and heat formed... 

DKP Formation in Model Peptide Systems. The fact that DKPs are formed at relatively lov temperatures suggested that catalyzed peptide decomposition occurs in the weakly acidic milieu produced by cacao fermentation. Reactions of simple peptides were followed at 0.02 M (initial concentration) in refluxing acetic acid (120°C) to simulate the interior of a bean during roasting (Table II). 

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