Biophysical and Biochemical Changes and Flavor Development in Mixed Sabah Hybrid Cocoa Beans Fermentation

Lipase specific activity in cocoa beans varied from 70 to 40 ${\mu}mol/min/mg$ protein during six days of fermentation. At the end of this period most parts of the cotyledon has turned to brown color which would be more distinguishable after drying. The beans were slightly swollen thus causing its testa to disintegrate. During fermentation there was a decrease in pH from 6.4 to 5.8. Whereas the percentage of acetic acid was increased by 0.04% of wet weight beans on the third day but decreased progressively with time.