Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System

Polyphenol is a naturally occurring compound in cocoa beans reported to reduce the concentration of flavour compounds, mainly pyrazines after cocoa roasting. This study was carried out to determine the effect of polyphenol concentrations and pH on cocoa flavour precursors (i.e. reducing sugars an...

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书目详细资料
主要作者: Sofian Seng, Noor Soffalina
格式: Thesis
语言:English
English
出版: 2009
主题:
在线阅读:http://psasir.upm.edu.my/id/eprint/12009/1/FSTM_2009_32_A.pdf