S. Jinap et A. Zeslinda, INFLUENCE OF ORGANIC-ACIDS ON FLAVOR PERCEPTION OF MALAYSIAN AND GHANAIAN COCOA-BEANS, Journal of Food Science and Technology, 32(2), 1995, pp. 153-155
As the concentrations of oxalic, lactic and acetic acids were increase
d, the intensity scores for acidic flavour and overall preference decr
eased. samples from Ghanaian and Malaysian beans showed significant de
creases (p<0.05) in both flavour scores at 1.0% lactic acid, and 1.04%
oxalic acid, respectively. Samples from Malaysian beans showed signif
icant decrease (p<0.05) in acidic and overall flavour preference at 1.
15% and 0.85% acetic acid, respectively. Overall, oxalic acid was more
preferred (p<0.05) in Malaysian beans, in contrast to lactic acid in
the Ghanaian beans, while acetic acid did not show any significant dif
ference (p<0.05).