Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans
The role of carboxypeptidases B (from porcine) and Y (from baker's yeast), applied to under-fermented cocoa beans, on the formation of cocoa-specific aroma precursors, the aroma and sensory quality after roasting was investigated. The application of carboxypeptidases in under-fermented cocoa be...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/16594/1/IFRJ-2010-763-774_Jinap_Malaysia.pdf http://psasir.upm.edu.my/id/eprint/16594/ http://www.ifrj.upm.edu.my/17%20%2803%29%202010/IFRJ-2010-763-774%20Jinap%20Malaysia.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|