Flavour chemistry of palm toddy and palm juice: a review.

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Flavour chemistry of palm toddy and palm juice: a review.

Systemic analytical approaches aimed at characterizing key odourants, such as Aroma Extraction Dilution Analysis (AEDA), PTR-MS, EXOM, ADA and Stable Isotope Dilution Assays (SIDA) are very useful tools for elucidating the flavour and off-flavour components in palm toddy and palm juice. On the basis...

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Bibliographic Details
Main Authors:	Olusegun, Lasekan, Abbas, Kassim Ali
Format:	Article
Language:	English
Published:	Elsevier 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14780/

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