Coffee Flavor: A Review

被引：114

作者：

Seninde, Denis Richard ^{[1
]}

Chambers, Edgar ^{[1
]}

机构：

[1] Kansas State Univ, Ctr Sensory Anal & Consumer Behav, Manhattan, KS 66502 USA

来源：

BEVERAGES | 2020年 / 6卷 / 03期

关键词：

coffee flavor; processing; preparation; emotion; environment; consumer acceptance; CHROMATOGRAPHY-MASS SPECTROMETRY; DESCRIPTIVE SENSORY ANALYSIS; CHLOROGENIC ACID CONTENT; ROASTED COFFEE; DRINK COFFEE; GREEN COFFEE; VOLATILE COMPOUNDS; ARABICA COFFEE; ANTIOXIDANT PROPERTIES; QUALITY;

D O I：

10.3390/beverages6030044

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Flavor continues to be a driving force for coffee's continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.

引用

页码：1 / 25

页数：25

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