Some flavouring constituents of cassava and of processed cassava products

✍ Scribed by James Dougan; Janet M. Robinson; Salim Sumar; George E. Howard; D. G. Coursey

• Book ID: 102922418
• Publisher: John Wiley and Sons
• Year: 1983
• Tongue: English
• Weight: 687 KB
• Volume: 34
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740340816

✦ Synopsis

Flavouring constituents of cassava, gari and farine were analysed and compared. The characteristic compounds of gari were identified as pyrazines and lactic acid. Farine, which is either unfermented or fermented for a much shorter time than gari, was qualitatively similar but had fewer volatiles, present in small amounts. Pyrazines and lactic acid were absent from cassava, the flavouring constituents of which were fewer and qualitatively different from those of gari and farine. The characteristic flavour of gari and farine was largely due to the fermentation and roasting processes.