Corpus ID: 54613186

Determination of taste enhancing compounds from alkaline extraction of Bekkai lan (Albertisia papuana Becc.) leaves by nanofiltration technique

@inproceedings{Purwayanti2013DeterminationOT,
  title={Determination of taste enhancing compounds from alkaline extraction of Bekkai lan (Albertisia papuana Becc.) leaves by nanofiltration technique},
  author={Sulvi Purwayanti and Murdijati Gardjito and Umar Santoso and Heru Susanto},
  year={2013}
}
Taste enhancer compounds from specific ethnic culinary herbs have very little information in the literature but this is important to food scientiests because these compounds can have a positive effect on food flavour. For many years, bekkai lan leaves have been used as flavour enhancer by the Dayak people in Borneo. Alkaline extraction of crude bekkai lan leaves was done at pH 8 and the isolation of taste compounds was done using the nanofiltration membrane method. Analysis of the water-soluble… Expand

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