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Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)

The effect of nib roasting time and temperature on volatile component profiles was studied using response surface methodology (RSM) which consisted of two independent variables: time (5–65 min) and temperature (110–170°C). A steam distillation extraction (SDE) method was used to extract and gas chro...

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Bibliographic Details
Main Authors: Selamat, Jinap, Wan Ishak, Wan Rosli, Abdul Rahman, Russly, L. M., Nordin
Format: Article
Language:English
Published: SCI 1998
Online Access:http://psasir.upm.edu.my/id/eprint/51675/1/51675.pdf
http://psasir.upm.edu.my/id/eprint/51675/
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199808)77:4%3C441::AID-JSFA46%3E3.0.CO;2-%23/abstract
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http://psasir.upm.edu.my/id/eprint/51675/1/51675.pdf
http://psasir.upm.edu.my/id/eprint/51675/
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199808)77:4%3C441::AID-JSFA46%3E3.0.CO;2-%23/abstract

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