Aromatic composition and potent odorants of the "specialty coffee" brew "Bourbon Pointu" correlated to its three trade classifications

Food Research International

Volumn 61, Issue , 2014, Pages 264-271

  Piccino, Sébastien ^a   Boulanger, Renaud ^b   Descroix, Frédéric ^b   Sing, Alain Shum Cheong ^a  

^a UNIVERSITÉ DE LA RÉUNION   (France)

^b CIRAD   (France)

Author keywords

"Bourbon Pointu"; "Specialty coffee" brew; Coffea arabica var. laurina; OAV; Sensorial quality; Trade classifications

Indexed keywords

AROMATIC COMPOUNDS; COMMERCE; GAS CHROMATOGRAPHY; ODORS; VALUE ENGINEERING;

BOURBON POINTU; COFFEA ARABICA; COFFEE BREW; OAV; SENSORIAL QUALITIES; TRADE CLASSIFICATION;

COFFEE;

COFFEA ARABICA;

EID: 84901981174     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.034     Document Type: Article

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