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

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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...

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Bibliographic Details
Main Authors:	S.S., Noor Soffalina, Selamat, Jinap, Saari, Nazamid, Sheikh Abdul Hamid, Nazimah
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/14294/

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