Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose
The roasting process is one of the critical points to obtain a product of the highest quality with certain sensorial properties including the aroma of coffee. Samples of coffee beans were roasted at different thermal treatment intensities with the aim of obtaining aromatic compounds detected with an...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-11-01
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| Col·lecció: | Sensors |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/1424-8220/22/22/8654 |
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