Omar, Muhammad Nor and Faridah, A. A (1987) Perisa koko. Teknologi Makanan, 6. pp. 31-35.
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Abstract
A brief description of cocoa flavour including the isolation and the determination of its aroma compounds are discussed. Pyrazines and carbonyls are the two important compounds contributing to the cocoa flavour. These compounds are influenced by factors such as geographic location, varieties, fermentation and roasting. Other non-volatile compounds such as theobromine and polyphenol also contribute to the bitter and astringent flavour of cocoa products.
| Item Type: | Article (Journal) |
|---|---|
| Additional Information: | 5626/33394 |
| Subjects: | S Agriculture > S Agriculture (General) |
| Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Science > Department of Biotechnology |
| Depositing User: | Prof Dr Muhammad Nor Omar |
| Date Deposited: | 12 Dec 2013 10:37 |
| Last Modified: | 12 Dec 2013 10:37 |
| URI: | http://irep.iium.edu.my/id/eprint/33394 |
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