Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System
Polyphenol is a naturally occurring compound in cocoa beans reported to reduce the concentration of flavour compounds, mainly pyrazines after cocoa roasting. This study was carried out to determine the effect of polyphenol concentrations and pH on cocoa flavour precursors (i.e. reducing sugars an...
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| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2009
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/12009/1/FSTM_2009_32_A.pdf |