Study on the origin of lipolytic activity involved in free fatty acid formation in cocoa beans
Guehi T.S., Dingkuhn M., Cros E., Fourny G., Ratomahenina R., Moulin G., Clément-Vidal A.. 2003. In : 14th International Cocoa Research Conference, 13-18 October 2003, Accra, Ghana. Montpellier : Cirad, 1 p.. Conférence Internationale sur la Recherche Cacaoyère. 14, 2003-10-13/2003-10-18, Accra (Ghana).
For several years, certain batches of cocoa from Côte d'Ivoire have been considered to have a free fatty acid (FFA) content well over the official standard (1.75% oleic acid equivalent). This leads to a decline in the quality and commercial value of Ivorian cocoa. The origin and optimum conditions of the lipase activity involved in this phenomenon were studied.
Mots-clés : fève de cacao; acide gras libre; estérase; activité enzymatique; qualité; stockage; lipase; côte d'ivoire
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