The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability
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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