H., Purnomo (2007) Volatile Components of Coconut Fresh Sap, Sap Syrup and Coconut Sugar. ASEAN Food Journal, 14 (1). pp. 45-49. ISSN 0127-7324
Volatile components of coconut fresh sap, sap syrup and coconut sugar were analyzed using GC-MS and identified by matching the mass spectra obtained with those present in the “NIST62 LIB” Library. The most abundant volatile components in the fresh sap, sap syrup and coconut sugar were 2-butanol and acetic acid. Twelve volatile components were identified and there were different amounts of volatile components found in the morning and afternoon tapping of fresh sap and its processed products.
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Yusfauhannum Mohd Yunus|
|Deposited On:||26 Nov 2008 18:44|
|Last Modified:||27 May 2013 06:50|
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