Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour-Reference-Cited by-同舟云学术

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Published:2018-01 Issue:1 Volume:16 Page:367-372
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Zapata Julián¹^ORCID,Londoño Viviana²,Naranjo Mauricio²,Osorio Jazmín¹,Lopez Carlos¹,Quintero Mónica²

Affiliation:

1. Laboratorio de Análisis de Residuos, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Medellín, Colombia

2. Colcafe Research Coffee Group, Colcafe S.A.S, Medellín, Colombia

Funder

Colcafé and Colciencias

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2017.1406995

Reference16 articles.

1. Aroma Recovery from Roasted Coffee by Wet Grinding

2. Coffee

3. Gas chromatography–olfactometry in food flavour analysis

4. Dravnieks, A. & ASTM Committee E-18 on Sensory Evaluation of Materials and Products. Section E-18.04.12 on Odor Profiling. (1985). Philadelphia, PA: ASTM.

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