The development of chocolate aroma from non-volatile precursors

The development of chocolate aroma from non-volatile precursors

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The work leading to the present concept of flavour precursors is reviewed and the possible mechanisms by which these may be transformed into volatile flavour compounds are described with emphasis on the Maillard type non-enzyme browning reactions

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Bibliographic Details
Main Authors: Jones, Earl 81495, 107834 Quesnel, V.C., 56331 Chalmers, W.S., 68473 Fordham, R., 80036 Iton, E.F. eds., 87612 López, A., 97646 Murray, D.B., 5330 Cocoa Research Institute, St. Augustine (Trinidad y Tobago), 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972
Format: biblioteca
Published: St. Augustine (Trinidad y Tobago) 1972
Subjects:CACAO, CHOCOLATE, AROMA, PRECURSORES DE ENZIMAS, REACCION DE MAILLARD, CARBOHIDRATOS, LIPIDOS, COMPUESTOS FENOLICOS, AMINOACIDOS, PROPIEDADES ORGANOLEPTICAS, COMPUESTOS VOLATILES,
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Summary:The work leading to the present concept of flavour precursors is reviewed and the possible mechanisms by which these may be transformed into volatile flavour compounds are described with emphasis on the Maillard type non-enzyme browning reactions

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