Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Food Chemistry

Volumn 219, Issue , 2017, Pages 61-68

  Steen, Ida ^a,b,c   Waehrens, Sandra S ^a   Petersen, Mikael A ^a   Münchow, Morten ^a,b,c   Bredie, Wender L P ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Speciality Coffee Association of Europe   (United Kingdom)

^c coffee mindcom ^*  (Denmark)

Author keywords

Flavour release; Maillard; Sensory perception; Serving temperature; Specialty coffee

Indexed keywords

GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY;

ALIPHATIC KETONES; ALKYLPYRAZINES; DESCRIPTIVE ANALYSIS; DYNAMIC HEADSPACE SAMPLING; FLAVOUR RELEASE; MAILLARD; VAN'T HOFF; VOLATILE RELEASE;

SENSORY PERCEPTION;

2 BUTANONE; 2 METHYLFURAN; 2,3 BUTANEDIONE; ACETIC ACID ETHYL ESTER; ALIPHATIC KETONE; BENZALDEHYDE; CROTONALDEHYDE; CYCLOPENTANONE DERIVATIVE; FURFURAL; GUAIACOL; HEXANAL; HEXANOL; ISOBUTANOL; ISOVALERALDEHYDE; ISOVALERIC ACID; ORTHO CRESOL; PHENOL; PROPIONALDEHYDE; PYRAZINE; PYRIDINE; THIAZOLE; THIOPHENE; VOLATILE AGENT; COFFEE;

ARTICLE; BITTER TASTE; BOURBON CATURRA; COFFEE; EVALUATION STUDY; FLAVOR; MASS FRAGMENTOGRAPHY; PERCEPTION; TASTE; TEMPERATURE; CHEMISTRY; GLYCATION; PROCEDURES;

COFFEE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAILLARD REACTION; TASTE PERCEPTION; TEMPERATURE;

EID: 84988579152     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.113     Document Type: Article

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