52 The Fermentation of Cacao 
as well as the soft layer of the fruit shell. 
Later, in the testa and the seed generally, as 
well as in the slime tissue covering the testa, 
a reddish colouration was produced, but only a 
weak one. This peroxidase reaction agrees 
also with that just mentioned, in so far as the 
slime tissue gave only an exceptionally weak 
reaction compared with all other parts of the 
fruit. The slime tissue of the coffee fruit is 
also poorer in oxidase and peroxidase than the 
other tissues. 
The further generation of the characteristic 
aroma of cacao is of great importance. Is 
this process due to the action of an oxidizing 
enzyme or to that of a hydrolizing enzyme, and 
does the fermentation influence the generation 
of aroma only indirectly by the development 
of heat or directly by furnishing some com- 
pound? Or, is the roasting of the fermented 
cacao beans alone responsible for the aroma? 
The investigations thus far made do not solve 
this problem satisfactorily. It may be men- 
tioned, however, that Hart’ agrees with Chit- 
tenden,” who declared that after a certain stage 
of the fermentation ‘‘ the cotyledons are found 
separated and the vinous liquor of the pulp, 
which passes through the membranous cover- 
ing, occupies this space as well as the cavities 
between the convolutions. . . . This it is 
which has so marked a physiological influence 
1 « Cacao.” Trinidad, 1goo, 2nd ed., p. 38. 
2 Agr. Record. Trinidad, and ed. (1890), p. 110. 
