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Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS

Balarabe B. Ismail, Rui Huang, Donghong Liu, Xingqian Ye, Mingming Guo

2022Food Chemistry19 citationsDOI

Topics & Concepts

RoastingAromaFood scienceChemistrySensory analysisAdansonia digitataBotanyBiologyPhysical chemistryAfrican Botany and Ecology StudiesTea Polyphenols and EffectsEthnobotanical and Medicinal Plants Studies
Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS | Litcius