Water content of roasted coffee: Impact on grinding behaviour, extraction, and aroma retention

European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1357-1365

  Baggenstoss, Juerg ^a   Perren, Rainer ^a   Escher, Felix ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Aroma retention; CoVee roasting; Extraction properties; Grinding; SPME GC MS; Water content

Indexed keywords

ARSENIC COMPOUNDS; CALCINATION; CHLORINE COMPOUNDS; EXTRACTION; GRINDING (COMMINUTION); GRINDING (MACHINING); MOISTURE; MOISTURE DETERMINATION; PERCOLATION (FLUIDS); QUENCHING; SOLVENT EXTRACTION; SOLVENTS;

AROMA COMPOUNDS; AROMA RETENTION; COVEE ROASTING; EQUILIBRATION TIME; EQUILIBRATION TIMES; ESPRESSO COFFEE; EXTRACTION PROPERTIES; GRINDING; HEXANAL; HIGH MOISTURE; HIGH WATER CONTENT; HIGHLY SENSITIVE; INDUSTRIAL SCALE; LONG TIME; LOW WATER-CONTENT; MOISTURE CONTENT; NEGATIVE IMPACTS; PARTICLE SIZE DISTRIBUTION; ROASTED COFFEE; SPME-GC-MS; TIME DEPENDENCIES;

WATER CONTENT;

EID: 49249102464     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0852-8     Document Type: Article

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