Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions
Marina Carcea, Ilaria Danesi, Laura De Gara, Gianfranco Diretto, Chiara Fanali, Antonio Raffo, Fiorella Sinesio, Susanna Della Posta, Sarah Frusciante, Elisabetta Moneta, Valentina Narducci, Marina Peparaio, Eleonora Saggia Civitelli, Valeria Turfani
Topics & Concepts
RoastingChemistryAromaFood scienceCoffea canephoraChlorogenic acidChemical compositionComposition (language)Sensory analysisOrganic chemistryBotanyCoffea arabicaLinguisticsBiologyPhysical chemistryPhilosophyCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis