Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L. At 150 ℃, roasting increased chlorogenic acid, total flavonoids, and caffeine concentrations. However, umami and sourness sensor decreas...

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Bibliographic Details
Main Authors: Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Coffea arabica L. (cv. Yellow Bourbon)
Physicochemical profiles
E-tongue
E-nose
GC–MS-olfactometry
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000063

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http://www.sciencedirect.com/science/article/pii/S2590157524000063

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