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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出版年:	Czech Journal of Food Sciences
主要な著者:	Grażyna Budryn, Ewa Nebesny, Józef Kula, Teresa Majda, Wiesława Krysiak
フォーマット:	論文
言語:	英語
出版事項:	Czech Academy of Agricultural Sciences 2011-04-01
主題:	coffee brew hs-spme/gc/ms roasting, microwaves volatile compounds
オンライン･アクセス:	https://cjfs.agriculturejournals.cz/artkey/cjf-201102-0008_hs-spme-gc-ms-profiles-of-convectively-and-microwave-roasted-ivory-coast-robusta-coffee-brews.php