Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system. | J Agric Food Chem;63(8): 2321-7, 2015 Mar 04. | MEDLINE

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Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system.

Severini, C; Ricci, I; Marone, M; Derossi, A; De Pilli, T.

Affiliation

Severini C; Department of Science of Agricultural, Food and Environment (SAFE), University of Foggia , Via Napoli 25, 71122 Foggia, Italy.

J Agric Food Chem ; 63(8): 2321-7, 2015 Mar 04.

Article in En | MEDLINE | ID: mdl-25665600

Subject(s)
Key words

aroma profile; electronic nose system; espresso coffee; extraction time; grinding grade

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Coffee / Coffea / Volatile Organic Compounds / Food Handling Type of study: Evaluation_studies Language: En Journal: J Agric Food Chem Year: 2015 Document type: Article Affiliation country: Country of publication:

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Coffee / Coffea / Volatile Organic Compounds / Food Handling Type of study: Evaluation_studies Language: En Journal: J Agric Food Chem Year: 2015 Document type: Article Affiliation country: Country of publication: