Accessibility navigation


Effect of asparaginase on flavour formation in roasted coffee

Xu, F., Khalid, P., Oruna-Concha, M. and Elmore, S. (2015) Effect of asparaginase on flavour formation in roasted coffee. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 563-566.

[img] Text
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.

53kB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Abstract/Summary

The use of asparaginase, an enzyme that hydrolyses the acrylamide precursor asparagine into aspartic acid and ammonia, is seen as a promising procedure to mitigate the formation of the potential human carcinogen acrylamide in food products, without compromising desirable sensory qualities. This study examines the effect of asparaginase treatment on the asparagine and aspartic acid content of green coffee beans prior to roasting as well as the impact on the formation of acrylamide and thermally generated aroma compounds in roasted coffee

Item Type:Conference or Workshop Item (Paper)
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:57788
Publisher:Context Products Ltd

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation