Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by selected ion flow tube-mass spectrometry (SIFT-MS)

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Huang, Yang ^a   Barringer, Sheryl A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Alkalization; Alkylpyrazine; Cocoa; Maillard reaction; Volatile

Indexed keywords

ACETALDEHYDE; ALDEHYDE; DRUG DERIVATIVE; FURAN DERIVATIVE; HEPTYL ALDEHYDE; NONANAL; PHENYLACETALDEHYDE; PYRAZINE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ARTICLE; CACAO; CHEMISTRY; FOOD HANDLING; MASS SPECTROMETRY; METHODOLOGY; PH;

ACETALDEHYDE; ALCOHOLIC BEVERAGES; ALDEHYDES; CACAO; FOOD HANDLING; FURANS; HYDROGEN-ION CONCENTRATION; MASS SPECTROMETRY; PYRAZINES; VOLATILE ORGANIC COMPOUNDS;

THEOBROMA CACAO;

EID: 74249119741     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01455.x     Document Type: Article

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