CHARACTERISATION OF VOLATILE COMPOUNDS OF COCOA HUSK USING HEADSPACE SOLID-PHASE MICROEXTRACTION AND GAS CHROMATOGRAPHY-OLFACTOMETRY ANALYSIS
Cocoa seeds (Theobroma cacao L.) are known for their variety of products exhibiting pleasant sensory properties. Cocoa husk is a residue from the cocoa industry which can be used as flavoring material. A headspace solid-phase microextraction (HS-SPME) procedure followed by gas chromatography-olfacto...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Centro Nacional de Investigaciones Científicas
2020-12-01
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| Serie: | Revista CENIC Ciencias Químicas |
| Accesso online: | https://revista.cnic.cu/index.php/RevQuim/article/view/796 |
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