The role of linalool content in relation to flavour of roasted cocoa butter was investigated. Cocoa butters from flavour grade beans have relatively higher contents of linalool than those from basic grade cocoa varieties. The estimation of linalool content by simultaneous steam distillation extracti
β¦ LIBER β¦
Investigation of flavour defects in Asian cocoa liquors
β Scribed by Brian D. Baigrie; Stephen J. Rumbelow
- Book ID
- 102922591
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 623 KB
- Volume
- 39
- Category
- Article
- ISSN
- 0022-5142
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