Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC...

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Detalles Bibliográficos
Autores principales: Gancarz, Marek, Dobrzański, Bohdan, Malaga-Toboła, Urszula, Tabor, Sylwester, Combrzyński, Maciej, Ćwikła, Daniel, Strobel, Wacław Roman, Oniszczuk, Anna, Karami, Hamed, Darvishi, Yousef, Żytek, Alaksandra, Rusinek, Robert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911706/
https://www.ncbi.nlm.nih.gov/pubmed/35268660
http://dx.doi.org/10.3390/molecules27051559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911706/
https://www.ncbi.nlm.nih.gov/pubmed/35268660
http://dx.doi.org/10.3390/molecules27051559

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