Perisa koko
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, fermen...
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| Format: | Article |
| Language: | English |
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Malaysian Agricultural Research and Development Institute
1987
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| Online Access: | http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf http://irep.iium.edu.my/33394/ |
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| Institution: | Universiti Islam Antarabangsa Malaysia |
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my.iium.irep.333942013-12-12T02:37:39Z http://irep.iium.edu.my/33394/ Perisa koko Omar, Muhammad Nor Faridah, A. A S Agriculture (General) 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. Malaysian Agricultural Research and Development Institute 1987 Article REM application/pdf en http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf Omar, Muhammad Nor and Faridah, A. A (1987) Perisa koko. Teknologi Makanan, 6. pp. 31-35. |
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Universiti Islam Antarabangsa Malaysia |
| building |
IIUM Library |
| collection |
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| continent |
Asia |
| country |
Malaysia |
| content_provider |
International Islamic University Malaysia |
| content_source |
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| url_provider |
http://irep.iium.edu.my/ |
| language |
English |
| topic |
S Agriculture (General) |
| spellingShingle |
S Agriculture (General) Omar, Muhammad Nor Faridah, A. A Perisa koko |
| description |
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. |
| format |
Article |
| author |
Omar, Muhammad Nor Faridah, A. A |
| author_facet |
Omar, Muhammad Nor Faridah, A. A |
| author_sort |
Omar, Muhammad Nor |
| title |
Perisa koko |
| title_short |
Perisa koko |
| title_full |
Perisa koko |
| title_fullStr |
Perisa koko |
| title_full_unstemmed |
Perisa koko |
| title_sort |
perisa koko |
| publisher |
Malaysian Agricultural Research and Development Institute |
| publishDate |
1987 |
| url |
http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf http://irep.iium.edu.my/33394/ |
| _version_ |
1643610426656686080 |