Determination of volatile marker compounds of common coffee roast defects
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- 作者：Ni Yanga ; Chujiao Liua ; Xingkun Liua ; Tina Kreuzfeldt Degnb ; Morten Munchowb ; c ; d ; Ian Fiska ; Ian.Fisk@nottingham.ac.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Coffee ; Roast defects ; Coffee production ; Aroma chemistry ; Quality control
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：206-214
- 全文大小：483 K
文摘
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Coffee was roasted and five typical roasted defects were replicated.
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Light roast defect had increased indole.
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Scorched roast defect had increased 4-ethyl-2-methoxyphenol.
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Dark and baked roast defect had increased phenol and maltol respectively.
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Underdeveloped roast defect had increased 2,5-dimethylfuran.