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Effects of roasting on alkylpyrazin compounds and properties of cocoa powder

Narmela Asefi1, Samaneh Ebrahimzadegan2, Ramin Maleki3

  • 1Department of Food Science and Technology, Tabriz Branch, Faculty of Agriculture, Islamic Azad University, Tabriz, Iran.

Journal of Food Science and Technology
|January 30, 2023
PubMed

Keywords:
Cocoa powderColorGas chromatography–mass spectrometry (GC–MS)PolyphenolPyrazinesRoasting

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