Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.139
Abstract: We developed a colorimetric sensor array (CSA) that is sensitive to highly contributory volatile compounds of coffee aroma for discrimination of coffee samples roasted to different roast degrees. Strecker aldehydes and α-diketones were significantly higher… read more here.
Keywords: roast; aroma; sensor array; colorimetric sensor ... See more keywords
Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food and Nutrition Research"
DOI: 10.12691/jfnr-8-2-6
Abstract: Micronutrients’ deficiency is a relevant public health issue with considerable socio-economic consequences. Food fortification has been widely used as a simple low-cost strategy to increase mineral intake. Considering that coffee is among the most consumed… read more here.
Keywords: fortification; coffee; calcium; roast degree ... See more keywords