Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans

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Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans

The aim of this work was to compare quantitatively the flavor precursor constituents between unroasted Ghanaian and Malaysian cocoa beans. Furthermore, the effect of roasting on the flavor development was also characterized based on the volatile compounds and sensory analysis. Sensory analysis resul...

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Bibliographic Details
Main Authors:	Rahmat Mohamed, Aminah Abdullah, Ken, Choy Yap, Wan Aida Wan Mustapha
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/13317/ http://journalarticle.ukm.my/13317/1/11%20Rahmat%20Mohamed.pdf

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