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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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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Agricultural Research and Development Institute
1987
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf http://irep.iium.edu.my/33394/ |
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