Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso
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- 作者：C. Alejandra Salamancaa ; claudia.salamanca.r@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Nú ; ria Fiola ; nuria.fiol@udg.edu" class="auth_mail" title="E-mail the corresponding author ; Carlos Gonzá ; lezb ; cgonzalez@ranciliogroup.com" class="auth_mail" title="E-mail the corresponding author ; Marc Saezc ; marc.saez@udg.edu" class="auth_mail" title="E-mail the corresponding author ; Isabel Villaescusaa
- 关键词：Espresso brewing ; Gradient of temperature ; Physicochemical properties ; Sensorial evaluation ; Robusta ; Arabica natural ; Washed Arabica
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：622-630
- 全文大小：740 K
文摘
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Gradient of temperature allows enhancing and hiding sensorial attributes of espressos.
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Gradient of temperature varies concentration of some coffee compounds in espressos.
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Rising temperature profile from 88 to 93 °C improves quality of espressos investigated.