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- Zhao, Fangju, et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.86 pp. 577-585
- furfural; furfuryl alcohol; odors; palm kernel oil; palm kernels; principal component analysis; roasting; seeds; sensory evaluation; sugars; volatile compounds; xylanases
- ... With an interest to enhance the aroma of palm kernel oil (PKO), Pentopan mono BG (xylanase) was applied to alter the carbohydrates in palm kernels (PK) so as to modulate the formation of volatiles during kernel roasting. The result showed that a 1.3-fold increment of total soluble sugars was found in PK after Pentopan treatment, which promoted the generation of O-heterocyclic volatile compounds du ...