The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality
Hosam Elhalis, Julian Cox, Damian Frank, Jian Zhao
Topics & Concepts
AromaFlavorRoastingFood scienceChemistryAcetaldehydeFermentationFlavourIsoamyl acetateSolid-phase microextractionSensory analysisHexanalGas chromatography–mass spectrometryEthanolMass spectrometryChromatographyOrganic chemistryPhysical chemistryCoffee research and impactsFood Chemistry and Fat AnalysisFermentation and Sensory Analysis