Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins
Roasting is an important process that contributes to the formation of flavour compounds in cocoa beans. Pyrazines, by-products of Maillard reaction are the character impact compounds that contribute to its unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produced...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Online Access: | View Fulltext in Publisher |