Volatile compounds of oxidized cocoa butter
โ Scribed by L. Hashim; S. Hudiyono; H. Chaveron
- Book ID
- 117672544
- Publisher
- Elsevier Science
- Year
- 1997
- Tongue
- English
- Weight
- 591 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0963-9969
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## Abstract The suitability of dynamic headspace (DHS) method for isolating the volatile components of cocoa butter for subsequent GC analysis was evaluated. Volatile trapping followed by solvent or thermal desorption was performed with different adsorbent traps. DHS analysis by thermal desorption
The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to di!erent geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents,