Determination of volatile marker compounds of common coffee roast defects
(2016)
Journal Article
Yang, N., Liu, C., Liu, X., Kreuzfeldt Degn, T., Munchow, M., & Fisk, I. D. (2016). Determination of volatile marker compounds of common coffee roast defects. Food Chemistry, 211, 206-214. https://doi.org/10.1016/j.foodchem.2016.04.124
Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volat... Read More about Determination of volatile marker compounds of common coffee roast defects.