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 flavouring material. A headspace solid-phase microextraction (HS-SPME) procedure followed by gas chromatography-olfact...
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| Publicado no: | Revista CENIC. Ciencias Químicas |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Centro Nacional de Investigaciones Científicas
2020
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=181676102005 https://www.redalyc.org/journal/1816/181676102005/ https://www.redalyc.org/journal/1816/181676102005/html/ https://www.redalyc.org/journal/1816/181676102005/181676102005.epub https://www.redalyc.org/journal/1816/181676102005/movil |
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