Coffeeﬂavour: an overview

Autor:	Roberto A. Buffo, Claudio Cardelli-Freire
Rok vydání:	2004
Předmět:	biology Chemistry Flavour General Chemistry Food science biology.organism_classification Pulp and paper industry Flavor Aroma Food Science Roasting
Zdroj:	Flavour and Fragrance Journal. 19:99-104
ISSN:	1099-1026 0882-5734
DOI:	10.1002/ffj.1325
Popis:	This paper is a concise review of the research on coffee flavour to serve as a rapid reference on the subject. It covers the process of roasting coffee beans, the volatile and non-volatile components generated by the process and the chemical reactions responsible for their formation. Volatile compounds significant on the determin- ation of coffee aroma are given according to the most recent research. Finally, the paper discusses the chemical indexes used over the years to characterize coffee flavour deterioration and estimation of shelf-life. Copyright © 2004 John Wiley & Sons, Ltd.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9c81f6711b03f3d9028fa574e6bd786a https://doi.org/10.1002/ffj.1325 Zobrazit plný text záznamu Plný text