Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose

The roasting process is one of the critical points to obtain a product of the highest quality with certain sensorial properties including the aroma of coffee. Samples of coffee beans were roasted at different thermal treatment intensities with the aim of obtaining aromatic compounds detected with an...

Descripción completa

Detalles Bibliográficos
Autores principales: Barea-Ramos, Juan Diego, Cascos, Gema, Mesías, Marta, Lozano, Jesús, Martín-Vertedor, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9692873/
https://www.ncbi.nlm.nih.gov/pubmed/36433248
http://dx.doi.org/10.3390/s22228654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9692873/
https://www.ncbi.nlm.nih.gov/pubmed/36433248
http://dx.doi.org/10.3390/s22228654

Ejemplares similares