CHOCOLATE AND ITS EXOTIC COCOA FLAVOUR

Böle BIEHL Universitatea Tehnică din Braunschweig, Germania

Rezumat

Chocolate, anybody knows, reveals a unique marvellous flavour, not existing in any other product. In the early 90th, a fruitful co-operation between the laboratory of plant physiology, Technical University of Braunschweig and Professor A.D. Shutov was initiated for several years. One special topic of my scientific interests is the physiology of useful tropical plants, especially cocoa (Theobroma cacao L.). Our interest was focused on the enzymatic degradation of the storage protein in cocoa seeds. During this short report, a summary of cocoa production shall be illustrated*) and the significance of protein degradation for cocoa quality shall be explained.