Effect of Roasting Time and Temperature on
Volatile Component Profiles during Nib Roasting
of Cocoa Beans (Theobroma cacao)

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Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao)

The e†ect of nib roasting time and temperature on volatile component proÐles was studied using response surface methodology (RSM) which consisted two independent variables : time (5È65 min) and temperature (110È170¡C). A steam distillation extraction (SDE) method was used to extract and gas chro...

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Bibliographic Details
Main Authors:	Jinap, S., Wan Rosli, W. I., Russly, A. R., Nordin, L. M.
Format:	Article
Language:	English
Published:	Wiley 1998
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32978/ http://eprints.usm.my/32978/1/WR_Cocoa_nib_roasting_1998MUHA.pdf

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