Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee
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DOI: 10.3390/molecules27072120
Abstract: Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemical… read more here.
Keywords: flavor stability; generated storage; coffee; compounds generated ... See more keywords