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

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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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Bibliographic Details
Main Author:	Sofian Seng, Noor Soffalina
Format:	Thesis
Language:	English English
Published:	2009
Subjects:	Polyphenols Cocoa - Analysis
Online Access:	http://psasir.upm.edu.my/id/eprint/12009/ http://psasir.upm.edu.my/id/eprint/12009/1/FSTM_2009_32_A.pdf

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