Cacao endoproteinases and production of cocoa flavor from same

Abstract

The present invention pertains to novel aspartic endoproteinases from Th. cacao which are involved in the production of cocoa flavor and DNA sequences coding for them. These enzymes are advantageously used in the manufacture of cocoa flavor.

1 - 11 . (canceled)  
     
     
         12 . The method according to  claim 18 , wherein the proteins are derived from food material.  
     
     
         13 . (canceled)  
     
     
         14 . The method of  claim 19 , wherein the plant cells are plant seed cells.  
     
     
         15 . (canceled)  
     
     
         16 . A method of preparing cocoa flavor which comprises the following steps: 
 subjecting a material suitable to yield cocoa flavor precursors to an enzymatic degradation involving the use of recombinant aspartic endoproteinase according to claim  1 .    
     
     
         17 . The method of  claim 16 , wherein the step of subjecting a material suitable to yield cocoa flavor precursors is accomplished by over-expressing the recombinant aspartic endoproteinase in a  Cacao  seed cell.  
     
     
         18 . The method of  claim 17 , wherein the step of subjecting a material suitable to yield cocoa flavor precursors is accomplished by contacting the suitable material with the recombinant aspartic endoproteinase.  
     
     
         19 . The method of  claim 16 , wherein the suitable material is from  Cacao  beans.  
     
     
         20 . A product containing cocoa flavor obtained according to the method of claim  1 .