Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity

Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity

This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposi...

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Bibliographic Details
Main Authors: Thomas Dippong, Monica Dan, Melinda Haydee Kovacs, Emoke Dalma Kovacs, Erika Andrea Levei, Oana Cadar
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
coffee
thermal behavior
volatile organic compounds
chemical composition
variety
roasting intensity
Online Access:https://www.mdpi.com/2304-8158/11/19/3146

Internet

https://www.mdpi.com/2304-8158/11/19/3146

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