The Influence of fermentation-like incubation on cacao seed testa and composition of testa associated mucilage

Abstract

Because the testa of Theobroma cacao L. is a physical barrier for mass transfer of water and nutrients during germination, as well as in the fermentation process, analysis of the testa is necessary to understand these processes. This research deals with the morphological structure of the testa and its influence during fermentation of cacao seeds on the production of the aroma precursors of chocolate. Investigations have been carried out using fermentation-like incubations. For the first 48 hours of fermentation-like incubations, the seed represents a closed system with no transport of matter between the incubation-medium outside and the cotyledons inside. At this stage, the testa influences the course of the incubations by its barrier function. Much of this activity involves testa-associated mucilage. The composition of testa-associated mucilage is described.