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- Zhang, Wencan, et al. Show all 4 Authors
- European journal of lipid science and technology 2017 v.119 no.8
- flavor; free amino acids; gas chromatography; headspace analysis; ionization; odors; palm kernel oil; palm kernels; principal component analysis; proteinases; pyrazines; roasting; seeds; sensory evaluation; solid phase microextraction; spectrometers; sugars; sweets
- ... The aroma of palm kernel oil (PKO) affects its application. Aiming to improve its aroma quality, the effects of protease/peptidase (Flavourzyme) pretreatment on the palm kernels (PK) before kernel roasting were investigated. The results showed that more pyrazines (6.7‐, 10‐, 3.4‐fold) were found in PKO derived from treated PK after light, medium, and dark kernel roasting, respectively, compared to ...