Headspace GC and Sensory Analysis Characterization of the Influence of Different Milk Additives on the Flavor Release of Coffee Beverages
Author:
Affiliation:
1. Institute of Biochemistry and Food Chemistry, Department of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011117p
Reference14 articles.
1. Potent odorants of the roasted powder and brew of Arabica coffee
2. Investigation of roasted coffee freshness with an improved headspace technique
3. Studies on Character Impact Odorants of Coffee Brews
4. Flavor release in the mouth
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