Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans
Shuge Yuan, Yahui Liu, Jinglin Yu, Ping Yang, Yong Wei, Zongxu Zhao, Tianyang Guo, Huanlu Song
Topics & Concepts
RoastingOdorSensory systemFood scienceChemistryEnvironmental chemistryBiologyOrganic chemistryNeurosciencePhysical chemistryCoffee research and impactsFermentation and Sensory AnalysisTea Polyphenols and Effects