Analysis of flavor volatiles of irradiated desiccated coconut by gas chromatography

Analysis of flavor volatiles of irradiated desiccated coconut by gas chromatography

Flavor volatiles of irradiated and desiccated coconut stored for 24 weeks at room temperature were identified and quantified by gas chromatography. Chromatograms of fresh coconut meat revealed some esters, ketones, aldehydes, and alchols which were responsible for its fruity odor. The oily odor of f...

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Bibliographic Details
Main Author: Azanza, Maria Patricia V.
Other Authors: Acevedo, Teresita P.
Resource Type: Thesis
Language:English
Published: 1989.
Subjects:
Coconut.
Coconut, Irradiated.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-10059T LG 995 1989 F6 / A93 Archives Section Room-use Only On-Shelf