Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels

Food Chemistry

Volumn 211, Issue , 2016, Pages 925-936

  Lee, Liang Wei ^a   Cheong, Mun Wai ^b   Curran, Philip ^c   Yu, Bin ^d   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Kerry Ingredients Asia Pacific   (Singapore)

^c Firmenich Asia Pte Ltd   (Singapore)

^d Science Park II ^*  (Singapore)

Author keywords

Biotransformation; Coffee aroma; Fermentation; Rhizopus oligosporus; Roasted coffee; Volatile profile

Indexed keywords

MODULATION; ODORS; PALMITIC ACID;

2-METHYLPYRAZINE; BIOTRANSFORMATION; ETHYL PALMITATE; GREEN COFFEE BEANS; NOVEL METHODOLOGY; RHIZOPUS OLIGOSPORUS; ROASTED COFFEE; VOLATILE PROFILE;

FERMENTATION;

2 ETHYLPYRAZINE; 2 METHYLPYRAZINE; AMINO ACID; PYRAZINE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND; COFFEE;

AROMA; ARTICLE; COFFEE; COOKING; FERMENTATION; NONHUMAN; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; SWEETNESS; CHEMISTRY; RHIZOPUS; TASTE;

COFFEE; FERMENTATION; RHIZOPUS; TASTE;

EID: 84969504966     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.073     Document Type: Article

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