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- Zhao, Fangju, et al. Show all 6 Authors
- Food research international 2018 v.107 pp. 172-181
- acetates; aldehydes; free amino acids; furfuryl alcohol; least squares; odors; palm kernel oil; palm kernels; principal component analysis; pyrroles; roasting; seeds; solvents; sugars; volatile compounds
- ... With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.5-fold, respectively. After ker ...