Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

Food Chemistry

Volumn 85, Issue 1, 2004, Pages 73-80

  Jinap, Misnawi S ^a   Jamilah, B ^a   Nazamid, S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Aroma; Cocoa; Polyphenol; Pyrazine; Reducing sugar; Roasting, Amino acid

Indexed keywords

AMINO ACID; POLYPHENOL; PYRAZINE; SUGAR;

ARTICLE; BINDING KINETICS; CACAO; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD PROCESSING; LIQUID; PRECURSOR; ROASTING;

THEOBROMA CACAO;

EID: 0242456050     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.06.005     Document Type: Article

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