Identifying aroma‐active compounds in coffee‐flavored dairy beverages
Author:
Affiliation:
1. CASS Food Research Centre, School of Exercise and Nutrition Sciences Deakin University Burwood Australia
2. Biostatistics Unit, Faculty of Health Deakin University Geelong Australia
Funder
Deakin University
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16071
Reference39 articles.
1. Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee
2. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans
3. Potent odorants of the roasted powder and brew of Arabica coffee
4. Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds
5. Headspace GC and Sensory Analysis Characterization of the Influence of Different Milk Additives on the Flavor Release of Coffee Beverages
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