Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.

Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.

Polyphenol and pH influence the flavour quality of cocoa beans during roasting. Amino acids and reducing sugars are flavour precursors in cocoa beans, which develop into cocoa-specific aroma through Maillard reactions during roasting. A central composite design was applied to determine the combined...

Szczegółowa specyfikacja

Opis bibliograficzny
Główni autorzy:	S.S., Noor Soffalina, Selamat, Jinap, Saari, Nazamid, Sheikh Abdul Hamid, Nazimah
Format:	Artykuł
Język:	English
Wydane:	Wiley-Blackwell 2009

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