Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131159
Abstract: Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000-2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extraction-Gas… read more here.
Keywords: hyperspectral imaging; aroma; single roasted; roasted coffee ... See more keywords
Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/4921802
Abstract: Aroma has a major role in coffee acceptance by consumers. This work has assessed the application of cold plasma technology to induce modifications in ground coffee beans without resorting to solvents or additives, thus applying… read more here.
Keywords: coffee; coffee aroma; ground coffee; chemistry ... See more keywords
The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability
Sign Up to like & getrecommendations! Published in 2023 at "Chemosensors"
DOI: 10.3390/chemosensors11040248
Abstract: The flavor of foods and beverages is generally composed of a mixture of volatile compounds, however not all the molecules that form an aroma are sensorially relevant. The odor-active compounds present in a mixture are… read more here.
Keywords: coffee aroma; chemical sensor; coffee; human nose ... See more keywords