Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)
The effect of nib roasting time and temperature on volatile component profiles was studied using response surface methodology (RSM) which consisted of two independent variables: time (5–65 min) and temperature (110–170°C). A steam distillation extraction (SDE) method was used to extract and gas chro...
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| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
SCI
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51675/1/51675.pdf http://psasir.upm.edu.my/id/eprint/51675/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Jinap%20-%20Effect%20of%20roasting%20time%20and%20temperature%20on%20volatile%20component%20profiles%20during%20nib.pdf http://psasir.upm.edu.my/id/eprint/51675/ http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199808)77:4%3C441::AID-JSFA46%3E3.0.CO;2-%23/abstract |
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http://psasir.upm.edu.my/id/eprint/51675/1/51675.pdfhttp://psasir.upm.edu.my/id/eprint/51675/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Jinap%20-%20Effect%20of%20roasting%20time%20and%20temperature%20on%20volatile%20component%20profiles%20during%20nib.pdf
http://psasir.upm.edu.my/id/eprint/51675/
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199808)77:4%3C441::AID-JSFA46%3E3.0.CO;2-%23/abstract