Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamid...

Full description

Bibliographic Details
Main Authors: Wan Aida Wan Mustapha, Chun Wai Ho, Faridah Abas, Chin Ping Tan, Phui Yee Tan
Format: Article
Language:English
Published: MDPI AG 2013-06-01
Series:Molecules
Subjects:
palm sugar-like flavoring (PSLF)
acrylamide
pyrazines
furaneol
high performance liquid chromatography-mass spectrometry (HPLC-MS)
Online Access:http://www.mdpi.com/1420-3049/18/6/6792

Internet

http://www.mdpi.com/1420-3049/18/6/6792

Similar Items