Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee

Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds....

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Bibliographic Details
Main Authors: Andrea M. Obando, Jorge G. Figueroa
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Molecules
Subjects:
Online Access:https://www.mdpi.com/1420-3049/29/19/4723