Modifying Robusta coffee aroma by green bean chemical pre-treatment.

Liu, Chujiao; Yang, Qian; Linforth, Robert; Fisk, Ian D; Yang, Ni

Liu, Chujiao; Yang, Qian; Linforth, Robert; Fisk, Ian D; Yang, Ni.

Afiliação

Liu C; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Yang Q; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Linforth R; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Fisk ID; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: Ian.Fisk@nottingham.ac.uk.
Yang N; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: Ni.Yang@nottingham.ac.uk.

Food Chem ; 272: 251-257, 2019 Jan 30.

Article em En | MEDLINE | ID: mdl-30309540

Assuntos

Coffea/química; Manipulação de Alimentos/métodos; Odorantes/análise; Café/química; Análise de Componente Principal

Palavras-chave

Acetic acid; Aroma chemistry; Coffee; GC-MS; Pre-treatment; Sensory analysis

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Coffea / Manipulação de Alimentos / Odorantes Idioma: En Ano de publicação: 2019 Tipo de documento: Article

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