The development of chocolate aroma from non-volatile precursors

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

The development of chocolate aroma from non-volatile precursors

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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id	KOHA-OAI-BVE:67055
record_format	koha
spelling	KOHA-OAI-BVE:670552021-06-18T12:27:51ZThe development of chocolate aroma from non-volatile precursorsProceedings 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 St. Augustine (Trinidad y Tobago)1972The 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 reactionsThe 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 reactionsCACAOCHOCOLATEAROMAPRECURSORES DE ENZIMASREACCION DE MAILLARDCARBOHIDRATOSLIPIDOSCOMPUESTOS FENOLICOSAMINOACIDOSPROPIEDADES ORGANOLEPTICASCOMPUESTOS VOLATILES
institution	IICA
collection	Koha
country	Costa Rica
countrycode	CR
component	Bibliográfico
access	En linea
databasecode	cat-sibiica
tag	biblioteca
region	America Central
libraryname	Sistema de Bibliotecas IICA/CATIE
topic	CACAO CHOCOLATE AROMA PRECURSORES DE ENZIMAS REACCION DE MAILLARD CARBOHIDRATOS LIPIDOS COMPUESTOS FENOLICOS AMINOACIDOS PROPIEDADES ORGANOLEPTICAS COMPUESTOS VOLATILES CACAO CHOCOLATE AROMA PRECURSORES DE ENZIMAS REACCION DE MAILLARD CARBOHIDRATOS LIPIDOS COMPUESTOS FENOLICOS AMINOACIDOS PROPIEDADES ORGANOLEPTICAS COMPUESTOS VOLATILES
spellingShingle	CACAO CHOCOLATE AROMA PRECURSORES DE ENZIMAS REACCION DE MAILLARD CARBOHIDRATOS LIPIDOS COMPUESTOS FENOLICOS AMINOACIDOS PROPIEDADES ORGANOLEPTICAS COMPUESTOS VOLATILES CACAO CHOCOLATE AROMA PRECURSORES DE ENZIMAS REACCION DE MAILLARD CARBOHIDRATOS LIPIDOS COMPUESTOS FENOLICOS AMINOACIDOS PROPIEDADES ORGANOLEPTICAS COMPUESTOS VOLATILES 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 The development of chocolate aroma from non-volatile precursors
description	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
format
topic_facet	CACAO CHOCOLATE AROMA PRECURSORES DE ENZIMAS REACCION DE MAILLARD CARBOHIDRATOS LIPIDOS COMPUESTOS FENOLICOS AMINOACIDOS PROPIEDADES ORGANOLEPTICAS COMPUESTOS VOLATILES
author	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
author_facet	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
author_sort	Jones, Earl 81495
title	The development of chocolate aroma from non-volatile precursors
title_short	The development of chocolate aroma from non-volatile precursors
title_full	The development of chocolate aroma from non-volatile precursors
title_fullStr	The development of chocolate aroma from non-volatile precursors
title_full_unstemmed	The development of chocolate aroma from non-volatile precursors
title_sort	development of chocolate aroma from non-volatile precursors
publisher	St. Augustine (Trinidad y Tobago)
publishDate	1972
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The development of chocolate aroma from non-volatile precursors

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