NEUES KAKAOALBUMIN UND SEINE VERWENDUNG BEI DER ERZEUGUNG VON KAKAO- UND SCHOKOLADENGESCHMACK

摘要

The present invention is directed to a novel 2S cocoa albumin protein that has now been isolated, purified and identified from cocoa beans. The present invention is further directed to flavor precursors generated from the enzymatic hydrolysis of this novel protein and to use of the flavor precursors to form a cocoa flavor useful in making chocolate flavored compositions.