Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches
He Wang, Xiaomei Chen, Jie Sun, Haitao Chen, Baoguo Sun
Topics & Concepts
RoastingAromaArabica coffeeKey (lock)Sensory systemChemistrySensory analysisBiochemical engineeringFood scienceComputer sciencePsychologyBiologyEngineeringHorticultureCognitive psychologyComputer securityPhysical chemistryCoffee research and impactsFermentation and Sensory AnalysisTea Polyphenols and Effects