Dr. Oscar Loew 49 



changes are due to several enzymes. A proteo- 

 lytic enzyme brings on the decrease of protein 

 and the corresponding increase of amido-com- 

 pounds, while oxidizing enzymes, generally 

 liberated from the protoplasm upon its death, 

 cause the decrease of tannin and cacao red 

 and their change to other compounds. The 

 most conspicuous changes are, therefore, only 

 possible after the death of the protoplasm, 

 which is a desirable factor. Hence, it is a 

 mistaken idea of Zipperer that the changes 

 are due to a germination process of the seeds. 

 He has even attributed the rise in temperature 

 of the fermenting pulp cacao to this process, 

 considering it analogous to the behaviour of 

 barley on the malting floor. This error can 

 only be explained by the fact that he has never 

 witnessed the fermentation of cacao or coffee ; 

 for germination changes are not in the least 

 apparent. 



Another result is the change of flavour. In 

 the fresh state the seeds have a raw, bitter, 

 arid astringent flavour, while after fermenta- 

 tion and drying the bitter and disagreeable 

 taste has entirely disappeared. This change 

 is doubtless due in a certain measure to the 

 decrease of tannin ; that is, to its change by 

 oxidation to a brown substance, as in the case 

 of the persimmon fruits, mentioned on p. 47. 1 



1 The opinion of Harrison already mentioned, that the 

 decrease of the astringent taste is due to a hydrolysis, is 

 erroneous and would be without analogy. 



