Effect of glucose and glycine addition to cocoa mass before roasting on Maillard precursor consumption and pyrazine formation

Journal of the Science of Food and Agriculture

Volumn 82, Issue 5, 2002, Pages 534-537

  De Brito, Edy S ^a   Narain, Narendra ^b   Pezoa García, Nelson H ^c   Valente, Antonio L P ^c   Pini, Glucia F ^c  

^a EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cocoa; Flavour; Free amino acids; Maillard reaction; Pyrazines; SPME; Theobroma cacao

Indexed keywords

FOOD SCIENCE;

THEOBROMA; THEOBROMA CACAO;

EID: 0036212566     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1076     Document Type: Article

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