Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 20, 2011, Pages 11196-11203

  Dold, Susanne ^a,b   Lindinger, Christian ^c   Kolodziejczyk, Eric ^a   Pollien, Philippe ^a   Ali, Santo ^a   Germain, Juan Carlos ^a   Perin, Sonia Garcia ^a   Pineau, Nicolas ^a   Folmer, Britta ^a   Engel, Karl Heinz ^b   Barron, Denis ^a   Hartmann, Christoph ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c Nestlé Nespresso SA ^*  (Switzerland)

Author keywords

above the cup volatile release; crema; espresso coffee; foam structure

Indexed keywords

COFFEE; COMPUTER AIDED ANALYSIS; ODORS; STABILITY;

CORRELATION STUDIES; CREMA; ESPRESSO COFFEES; FOAM STRUCTURE; GAS BUBBLE STABILITY; MICROSCOPIC IMAGE ANALYSIS; PHYSICAL STRUCTURES; VOLATILE RELEASE;

EXTRACTION;

EID: 80054967578     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201758h     Document Type: Article

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