Ontology highlight
ABSTRACT:
SUBMITTER: Liu C
PROVIDER: S-EPMC6191532 | biostudies-literature | 2019 Jan
REPOSITORIES: biostudies-literature
Liu Chujiao C Yang Qian Q Linforth Robert R Fisk Ian D ID Yang Ni N
Food chemistry 20180803
Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. Aroma compounds were evaluated by headspace analysis using solid-phase microextraction and gas chromatography-mass spectrometry. Pre-treatment signifi ...[more]