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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Bibliografske podrobnosti

Glavni avtor:	Azanza, Maria Patricia V.
Drugi avtorji:	Acevedo, Teresita P.
Resource Type:	Thesis
Jezik:	English
Izdano:	1989.
Teme:	Coconut. Coconut, Irradiated.