Analysis of freshly brewed espresso using a retronasal aroma simulator and influence of milk addition

Food Science and Technology Research

Volumn 15, Issue 3, 2009, Pages 233-244

  Akiyama, Masayuki ^a   Murakami, Kazuya ^a   Ikeda, Michio ^a   Iwatsuki, Keiji ^a   Wada, Akira ^b   Tokuno, Katsuya ^b   Onishi, Masanobu ^b   Iwabuchi, Hisakatsu ^b   Sagara, Yasuyuki ^c  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b SAN EI GEN F F I INC   (Japan)

^c UNIVERSITY OF TOKYO   (Japan)

Author keywords

Coffee; Espresso; Gas chromatography olfactometry (GC O, charmanalysis ); Milk; Retronasal aroma; Solid phase microextraction (spme)

Indexed keywords

EID: 67650873478     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.233     Document Type: Article

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