Comprehensive evaluation of volatile compounds and sensory profiles of coffee throughout the roasting process
Danieli Grancieri Debona, Marcos Valério Vieira Lyrio, José Maria Rodrigues da Luz, Roberta Quintino Frinhani, Bruno Q. Araújo, Emanuele Catarina da Silva Oliveira, Bárbara Zani Agnoletti, Marcela Ribeiro Coura, Lucas Louzada Pereira, Eustáquio Vinícius Ribeiro de Castro
Topics & Concepts
RoastingFood scienceSensory systemChemistryProcess (computing)Computer scienceBiologyOperating systemNeurosciencePhysical chemistryCoffee research and impactsFood Chemistry and Fat AnalysisTea Polyphenols and Effects