Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz)

Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz)

Cassava flakes and “garri” are some of the popular cassava products consumed in Africa, Southeast Asia, and Brazil. These products are cherished for their creamy colour and characteristic aroma. The aroma compounds responsible for the unique aroma notes of these products were evaluated by means of s...

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Bibliographic Details
Main Authors: Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Format: Article
Language:English
Published: Taylor & Francis 2016
Subjects:
Cassava flakes; Garri; Aroma compounds; AEDA
Online Access:http://psasir.upm.edu.my/id/eprint/54481/
http://psasir.upm.edu.my/id/eprint/54481/1/Identification%20of%20aromatic%20compounds%20and%20their%20sensory%20characteristics%20in%20cassava%20flakes%20.pdf

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