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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St. Augustine (Trinidad y Tobago)
1972
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Subjects: | CACAO, CHOCOLATE, AROMA, PRECURSORES DE ENZIMAS, REACCION DE MAILLARD, CARBOHIDRATOS, LIPIDOS, COMPUESTOS FENOLICOS, AMINOACIDOS, PROPIEDADES ORGANOLEPTICAS, COMPUESTOS VOLATILES, |
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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 |
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biblioteca |
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America Central |
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Sistema de Bibliotecas IICA/CATIE |
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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 |
work_keys_str_mv |
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