Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Huang, Yang ^a   Barringer, Sheryl A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Cocoa; Maillard reaction; Roasting; Volatiles

Indexed keywords

2 HEPTANONE; 2-HEPTANONE; ACETALDEHYDE; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ACETONE; ALDEHYDE; DRUG DERIVATIVE; KETONE; PHENYLACETALDEHYDE; PYRAZINE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CACAO; CHEMISTRY; FOOD HANDLING; MASS SPECTROMETRY; METABOLISM; METHODOLOGY; PH;

ACETALDEHYDE; ACETATES; ACETONE; ALDEHYDES; CACAO; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; KETONES; MASS SPECTROMETRY; PYRAZINES; VOLATILE ORGANIC COMPOUNDS;

THEOBROMA CACAO;

EID: 79952099018     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01984.x     Document Type: Article

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