Comparision of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans-Reference-Cited by-同舟云学术

Comparision of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans

Published:1986-08 Issue:8 Volume:63 Page:1031-1036
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Carlin James T.¹²,Lee Ken N.¹³,Hsieh Oliver A. -L.¹⁴,Hwang Lucy Sun¹⁵,Ho Chi-Tang¹,Chang Stephen S.¹

Affiliation:

1. ; Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers; The State University of New Jersey; New Brunswick 08903 NJ

2. Thomas J. Lipton., Inc.; Englewood Cliffs NJ

3. Oscar Meyer, Inc.; Madison WI

4. Campbell Soup Company; Camden NJ

5. ; Graduate Institute of Food Science & Technology; National Taiwan University; Taipei Taiwan, Republic of China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Untersuchung des Kakao-Aromas mit Hilfe der Gaschromatographie

2. Occurrence of simple alkyl pyrazines in cocoa butter

3. Apparatus for the isolation of trace volatile constituents from foods

4. Carlin , J.T. K.N. Lee O.A.-L. Hsieh L.S. Hwang C.-T. Ho S.S. Chang Proc. 36th P.M.C.A. Production Conf. 95 1982

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