Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry
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DOI: 10.1007/s00217-019-03281-5
Abstract: This study investigates the effect of harvesting altitude, fermentation time and roasting degree on the volatile profile released by coffee (Coffea arabica, variety Catimor) powder. The analysis of the volatile organic compounds was performed by… read more here.
Keywords: fermentation time; fermentation; harvesting altitude; altitude fermentation ... See more keywords