Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee

In this study, the effects of organic acid-soaking (malic, citric, tartaric, and succinic acid) and sonication on the formation of flavor and α-dicarbonyl compounds in Robusta (C. canephora syn. Coffea robusta) green beans were investigated. A total of 20 volatile compounds were identified in Robust...

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Detalles Bibliográficos
Autores principales: Lee, Haeun, Yim, Jonggab, Lee, Youngji, Lee, Kwang-Geun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10483508/
https://www.ncbi.nlm.nih.gov/pubmed/37673014
http://dx.doi.org/10.1016/j.ultsonch.2023.106580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10483508/
https://www.ncbi.nlm.nih.gov/pubmed/37673014
http://dx.doi.org/10.1016/j.ultsonch.2023.106580

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