Study on the origin of lipolytic activity involved in free fatty acid formation in cocoa beans

Guehi Tagro Simplice, Dingkuhn Michaël, Cros Emile, Fourny Gérard, Ratomahenina Robert, Moulin Guy, Clément-Vidal Anne. 2003. Study on the origin of lipolytic activity involved in free fatty acid formation in cocoa beans. In : 14th International Cocoa Research Conference, 13-18 October 2003, Accra, Ghana. Montpellier : Cirad, 1 p. Conférence Internationale sur la Recherche Cacaoyère. 14, Accra, Ghana, 13 October 2003/18 October 2003.

Published version - Anglais
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Autre titre : Etude de l'origine de l'activité lipolytique impliquée dans la formation d'acides gras libres dans les fèves de cacao

Abstract : 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. (Résumé d'auteur)

Mots-clés Agrovoc : Fève de cacao, Acide gras libre, Estérase, Activité enzymatique, Qualité, Stockage, Lipase

Mots-clés géographiques Agrovoc : Côte d'Ivoire

Classification Agris : F60 - Plant physiology and biochemistry
Q04 - Food composition
J11 - Handling, transport, storage and protection of plant products

Auteurs et affiliations

  • Guehi Tagro Simplice, CIRAD-AMIS-AGRONOMIE (FRA)
  • Dingkuhn Michaël, CIRAD-AMIS-AGRONOMIE (FRA)
  • Cros Emile, CIRAD-CP-CACAO (FRA)
  • Fourny Gérard, CIRAD-CP-CACAO (FRA)
  • Ratomahenina Robert, INRA (FRA)
  • Moulin Guy, INRA (FRA)
  • Clément-Vidal Anne, CIRAD-AMIS-AGRONOMIE (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (

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