Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz)

• Main Authors: Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
• Format: Article
• Language: English
• Published: Taylor & Francis 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/54481/1/Identification%20of%20aromatic%20compounds%20and%20their%20sensory%20characteristics%20in%20cassava%20flakes%20.pdf; http://psasir.upm.edu.my/id/eprint/54481/; https://www.tandfonline.com/doi/full/10.1080/19476337.2015.1074944

Cassava flakes and “garri” are some of the popular cassava products consumed in Africa, Southeast Asia, and Brazil. These products are cherished for their creamy colour and characteristic aroma. The aroma compounds responsible for the unique aroma notes of these products were evaluated by means of s...