Conducted by DOST CALABARZON
, Started on 2012 -
Completed on 2015
Ongoing
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The research aimed to compare the physico-chemical properties, functional properties, and aroma and flavor profiles of ECM and kabuwig makapuno through the application of sensory evaluation methods, standard analytical techniques and new testing equipment like the GC-MS, electronic nose and electronic tongue.
The qualitative and quantitative information on volatile compounds obtained was utilized to relate the effect of different food processing methods, storage, conditions, raw material maturity stage, and geographic source to the flavor and aroma in foods. The flavor and aroma profile that generated in the GC-MS was correlated to the sensory profile that was established by the human panellist and electronic sensors