RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting

RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting

Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds which affect cocoa flavor. Thus, their determination is of great interest for the community implied in the commercialization and production of cocoa. In consequence, in this work, the analysis of AA produced during co...

Full description

Bibliographic Details
Main Authors: Maria del Rosario Brunetto, Máximo Aurelio Gallignani de Bernardi, Wendy Josefina Orozco Contreras, Sabrina del Sol Clavijo Roa, Yelitza Josefina Delgado Cayama, Carlos Daniel Ayala Montilla, Alexis Zambrano García
Format: Article
Language:English
Published: Universidad Nacional de Colombia 2020-01-01
Series:Revista Colombiana de Química
Subjects:
liquid chromatography
column switching
derivatization
microwave radiation
cocoa.
Online Access:https://revistas.unal.edu.co/index.php/rcolquim/article/view/77811

Internet

https://revistas.unal.edu.co/index.php/rcolquim/article/view/77811

Similar Items