01511nam a2200337 a 450000100080000000500110000800800410001910000180006024501500007826001270022830000100035552005160036565000100088165000100089165000140090165000130091565000180092865000310094665000120097765000270098965300130101665300110102965300120104065300110105265300280106365300150109165300090110670000160111570000150113170000270114616699862022-04-05       2000    bl uuuu     u00u1 u    #d1 aREISDORFF, C.  aUtilization of cupuacu-seeds as raw material for chocolate-like productsbvariability of morphological traits and biochemistry of aroma potential  aIn; GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Program and abstracts... Hamburg: Universityc2000  ap. 63  aStudy carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures.  asmell  aAroma  aChocolate  aCupuaçu  aProcessamento  aPropriedade Organoléptica  aSemente  aTheobroma Grandiflorum  aAmazonas  aBrasil  aFlavour  aManaus  aOrganoleptic properties  aProcessing  aSeed1 aROHSIUS, C.1 aMULLER, S.1 aSOUZA, A. das G. C. de