Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
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DOI: 10.3390/foods12030489
Abstract: The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the… read more here.
Keywords: coffee; volatile compounds; harvesting processes; specialty ... See more keywords