Science and Technology of Food Industry

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LV Wen- jia, LIU Yun, YANG Kai-zhou, ZHAI Xiao-na, LIU Fei, ZHANG Chun-yue, LENG Xiao-jing. Formation and characteristics of the main roasted coffee flavour compounds[J]. Science and Technology of Food Industry, 2015, (03): 394-400. DOI: 10.13386/j.issn1002-0306.2015.03.077
Citation: LV Wen- jia, LIU Yun, YANG Kai-zhou, ZHAI Xiao-na, LIU Fei, ZHANG Chun-yue, LENG Xiao-jing. Formation and characteristics of the main roasted coffee flavour compounds[J]. Science and Technology of Food Industry, 2015, (03): 394-400. DOI: 10.13386/j.issn1002-0306.2015.03.077
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Formation and characteristics of the main roasted coffee flavour compounds

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    • Abstract
  • Coffee is a popular beverage for its unique flavour and functional properties.Roasting degree,influenced by roasting temperature and roasting time,has significant effect on the formation and variation of the coffee flavor compounds. Main roasted coffee flavour compounds is directly related to coffee flavour,and has a great representativeness of coffee flavour. Through analysis of the relationships between the roasting degree and the roasted coffee flavour compounds,this review provided a scientific reference to utilize speciality coffee roasting process.
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