Effects of Different Primary Processing Methods on the Flavor of <i>Coffea arabica</i> Beans by Metabolomics

The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey processing (MC), that were analyzed by LC-MS/MS and...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li, Jiangping Fan
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2023-07-01
Σειρά:	Fermentation
Θέματα:	primary processing <i>Coffea arabica</i> roasted coffee beans coffee flavor non-volatile compound volatile compound
Διαθέσιμο Online:	https://www.mdpi.com/2311-5637/9/8/717
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