A further tool to monitor the coffee roasting process: Aroma composition and chemical indices

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 45, 2012, Pages 11283-11291

  Ruosi, Manuela R ^a   Cordero, Chiara ^a   Cagliero, Cecilia ^a   Rubiolo, Patrizia ^a   Bicchi, Carlo ^a   Sgorbini, Barbara ^a   Liberto, Erica ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

aroma composition; chemical indices; chemometrics; coffee; color; HS SPME GC MS; roasting process

Indexed keywords

AROMA COMPONENTS; AROMA FORMATION; CHEMICAL INDICES; CHEMOMETRIC APPROACH; CHEMOMETRICS; CORRELATION FACTORS; HS-SPME-GC-MS; POSTHARVEST; ROASTED COFFEE; ROASTING PROCESS;

COFFEE; COLOR;

CHEMICAL ANALYSIS;

PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COFFEE; COOKING; EVALUATION; HEAT; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PLANT SEED; SOLID PHASE EXTRACTION;

COFFEA; COOKING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; ODORS; PLANT EXTRACTS; SEEDS; SOLID PHASE EXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84869193230     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3031716     Document Type: Article

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