Premium
Coffee flavour: an overview
Author(s) -
Buffo Roberto A.,
CardelliFreire Claudio
Publication year - 2004
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1325
Subject(s) - roasting , chemistry , aroma , process (computing) , biochemical engineering , food science , engineering , computer science , operating system
This paper is a concise review of the research on coffee avour to serve as a rapid reference on the subject. It covers the process of roasting coffee beans, the volatile and non‐volatile components generated by the process and the chemical reactions responsible for their formation. Volatile compounds signicant on the determination of coffee aroma are given according to the most recent research. Finally, the paper discusses the chemical indexes used over the years to characterize coffee avour deterioration and estimation of shelf‐life. Copyright © 2004 John Wiley & Sons, Ltd.