Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans

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Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans

Studies were conducted to determine the effect of processing (fermentation, drying and roasting) on flavour precursors and pyrazines concentration of cocoa beans and its flavour quality evaluation. Fermentation was carried out in a rotary drum reactor by subjecting the mixed hybrid of cocoa beans...

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Bibliographic Details
Main Author:	Hashim, Puziah
Format:	Thesis
Language:	English English
Published:	1997
Subjects:	Cacao beans - Processing - Malaysia Flavoring essences Pyrazines
Online Access:	http://psasir.upm.edu.my/id/eprint/8374/ http://psasir.upm.edu.my/id/eprint/8374/1/FSMB_1997_4_A.pdf

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