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INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS

✍ Scribed by NAZARUDDIN RAMLI; OSMAN HASSAN; MAMOT SAID; WAHID SAMSUDIN; NOR AINI IDRIS

Book ID
111340450
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
174 KB
Volume
30
Category
Article
ISSN
0145-8892

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Effect of roasting time and temperature
Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)
✍ Jinap, S; Rosli, W I Wan; Russly, A R; Nordin, L M πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 247 KB πŸ‘ 1 views

The e †ect of nib roasting time and temperature on volatile component proÐles was studied using response surface methodology (RSM) which consisted two independent variables : time (5È65 min) and temperature (110È170Β‘C). A steam distillation extraction (SDE) method was used to extract and gas chromat