Coffee flavour: an overview

被引：227
作者：
Buffo, RA
Cardelli-Freire, C
机构：
[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA
[2] ConAgra, Meals & Sides Div, Los Angeles, CA USA
来源：
FLAVOUR AND FRAGRANCE JOURNAL | 2004年 / 19卷 / 02期
关键词：
coffee flavour; volatiles; non-volatiles; chemical indexes;
D O I：
10.1002/ffj.1325
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This paper is a concise review of the research on coffee favour to serve as a rapid reference on the subject. It covers the process of roasting coffee beans, the volatile and non-volatile components generated by the process and the chemical reactions responsible for their formation. Volatile compounds significant on the determination of coffee aroma are given according to the most recent research. Finally, the paper discusses the chemical indexes used over the years to characterize coffee flavour deterioration and estimation of shelf-life. Copyright (C) 2004 John Wiley Sons, Ltd.
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页码：99 / 104
页数：6
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