Perisa koko
A brief description of cocoa flavour including the isolation and the determination of its aroma compounds are discussed. Pyrazines and carbonyls are the two important compounds contributing to the cocoa flavour. These compounds are influenced by factors such as geographic location, varieties, fermen...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Agricultural Research and Development Institute
1987
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/33394/ http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf |
| _version_ | 1848780738577563648 |
|---|---|
| author | Omar, Muhammad Nor Faridah, A. A |
| author_facet | Omar, Muhammad Nor Faridah, A. A |
| author_sort | Omar, Muhammad Nor |
| building | IIUM Repository |
| collection | Online Access |
| description | A brief description of cocoa flavour including the isolation and the determination of its aroma compounds are discussed. Pyrazines and carbonyls are the two important compounds contributing to the cocoa flavour. These compounds are influenced by factors such as geographic location, varieties, fermentation and roasting. Other non-volatile compounds such as theobromine and polyphenol also contribute to the bitter and astringent flavour of cocoa products. |
| first_indexed | 2025-11-14T15:38:26Z |
| format | Article |
| id | iium-33394 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:38:26Z |
| publishDate | 1987 |
| publisher | Malaysian Agricultural Research and Development Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-333942013-12-12T02:37:39Z http://irep.iium.edu.my/33394/ Perisa koko Omar, Muhammad Nor Faridah, A. A S Agriculture (General) A brief description of cocoa flavour including the isolation and the determination of its aroma compounds are discussed. Pyrazines and carbonyls are the two important compounds contributing to the cocoa flavour. These compounds are influenced by factors such as geographic location, varieties, fermentation and roasting. Other non-volatile compounds such as theobromine and polyphenol also contribute to the bitter and astringent flavour of cocoa products. Malaysian Agricultural Research and Development Institute 1987 Article PeerReviewed application/pdf en http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf Omar, Muhammad Nor and Faridah, A. A (1987) Perisa koko. Teknologi Makanan, 6. pp. 31-35. |
| spellingShingle | S Agriculture (General) Omar, Muhammad Nor Faridah, A. A Perisa koko |
| title | Perisa koko |
| title_full | Perisa koko |
| title_fullStr | Perisa koko |
| title_full_unstemmed | Perisa koko |
| title_short | Perisa koko |
| title_sort | perisa koko |
| topic | S Agriculture (General) |
| url | http://irep.iium.edu.my/33394/ http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf |