Complexity of coffee flavor: A compositional and sensory perspective
作者： Wenny B. Sunarharum , David J. Williams , Heather E. Smyth
DOI: 10.1016/J.FOODRES.2014.02.030
关键词:
摘要: … While coffee flavor has been previously reviewed (Buffo and … on coffee flavor by focusing on the source of flavor generation and … components and sensory properties in coffee globally. …
uq.edu.au
elsevier.com参考文章(104)
Imre Blank, Alina Sen, Werner Grosch, Potent odorants of the roasted powder and brew of Arabica coffee European Food Research and Technology. ,vol. 195, pp. 239- 245 ,(1992) , 10.1007/BF01202802
K.D. Deibler, T.E. Acree, E.H. Lavin, Aroma analysis of coffee brew by gas chromatography-olfactometry Developments in food science. ,vol. 40, pp. 69- 78 ,(1998) , 10.1016/S0167-4501(98)80033-2
M.F. Marcone, Origins and Compositional Analysis of Novel Foods: Kopi Luwak Coffee and Bird’s Nest Soup Comprehensive Biotechnology (Second Edition). ,vol. 4, pp. 683- 702 ,(2011) , 10.1016/B978-0-08-088504-9.00319-6
Linda M. Bartoshuk, William S. Cain, Claire Murphy, Mutual action of taste and olfaction. Sensory Processes. ,vol. 1, pp. 204- 211 ,(1977)
Carolin Bennat, Ulrich H. Engelhardt, Andrea Kiehne, Frank -Michael Wirries, Hans Gerhard Maier, HPLC Analysis of chlorogenic acid lactones in roasted coffee European Food Research and Technology. ,vol. 199, pp. 17- 21 ,(1994) , 10.1007/BF01192945
S. Oestreich-Janzen, 3.25 – Chemistry of Coffee Comprehensive Natural Products II#R##N#Chemistry and Biology. ,vol. 3, pp. 1085- 1117 ,(2010) , 10.1016/B978-008045382-8.00708-5
R. P. Purcino, P. Mazzafera, Post harvest processing methods and physiological alterations in the coffee fruit. ASIC 2004. 20th International Conference on Coffee Science, Bangalore, India, 11-15 October 2004. pp. 811- 819 ,(2005)
Wilhardi Holscher, Hans Steinhart, Investigation of roasted coffee freshness with an improved headspace technique Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. ,vol. 195, pp. 33- 38 ,(1992) , 10.1007/BF01197836
Marcelo Antonio Morgano, Emilia Emico Miya Mori, Neura Bragagnolo, Brazil Coffee Growing Regions and Quality of Natural, Pulped Natural and Washed Coffees 食品・食品添加物研究誌. ,vol. 208, pp. 416- 424 ,(2003)
W. Grosch, A. Sen, I. Blank, Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations. Quatorzieme colloque scientifique international sur le cafe, San Francisco, 14-19 juillet 1991. pp. 117- 129 ,(1991)