Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality
The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by solid-liquid extraction using hexane as a so...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2025-06-01
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| Serie: | Beverages |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2306-5710/11/3/88 |
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