HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory properties of the brews. HS-SPME/GC/MS analysis of the emissions from brews of the roasted coffee b...

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Bibliographic Details
Main Authors: Grażyna Budryn, Ewa Nebesny, Józef Kula, Teresa Majda, Wiesława Krysiak
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2011-04-01
Series:Czech Journal of Food Sciences
Subjects:
coffee brew
hs-spme/gc/ms
roasting, microwaves
volatile compounds
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201102-0008_hs-spme-gc-ms-profiles-of-convectively-and-microwave-roasted-ivory-coast-robusta-coffee-brews.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201102-0008_hs-spme-gc-ms-profiles-of-convectively-and-microwave-roasted-ivory-coast-robusta-coffee-brews.php

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