Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated
The fingerprints of the volatile compounds of 21 commercial Brazilian coffee samples submitted to different industrial processing i.e. decaffeinated or different roasting degrees (traditional and dark) were studied. The volatiles were collected by headspace solid phase microextraction (HS-SPME) and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2013-09-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000300005&lng=en&tlng=en |