Impact of chemical changes on the sensory characteristics of coffee beans during storage

Food Chemistry

Volumn 147, Issue , 2014, Pages 279-286

  Rendón, Mery Yovana ^a   De Jesus Garcia Salva, Terezinha ^b   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO AGRONÔMICO   (Brazil)

Author keywords

Carbonyl groups; Chlorogenic acid; Coffea arabica; Coffee quality; Lipid oxidation; Rested coffee; TBARS

Indexed keywords

CARBONYL GROUPS; CHLOROGENIC ACIDS; COFFEA ARABICA; COFFEE QUALITIES; LIPID OXIDATION; TBARS;

CHEMICAL ANALYSIS; OXIDATION;

COFFEE;

CARBONYL DERIVATIVE; FATTY ACID; FATTY ACID ESTER; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID; STEARIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; COFFEE; COLOR; FOOD STORAGE; GEL PERMEATION CHROMATOGRAPHY; HUMIDITY; LIPID COMPOSITION; LIPID OXIDATION; METHYLATION; MOISTURE; OXIDATION; ROOM TEMPERATURE;

COFFEA ARABICA;

CARBONYL GROUPS; CHLOROGENIC ACID; COFFEA ARABICA; COFFEE QUALITY; LIPID OXIDATION; RESTED COFFEE; TBARS;

COFFEA; COFFEE; FABACEAE; FOOD STORAGE; HUMANS; OXIDATION-REDUCTION; QUINIC ACID; TASTE;

EID: 84886048883     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.123     Document Type: Article

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