Add to ORKGThe main goal of this Ph.D. project was to investigate the evolution of classes aroma compounds during roasting under with different time conditions and to compare experimental results with sensory analysis of espresso coffee. The results were evaluated by statistical analysis, such as PCA, Cluster Analysis, and Variance analysi
We investigated the impact of roasting degree and sugar addition on flavor perception and volatile r...
Chemical reactions during coffee roasting are leading to the formation of volatile organic compounds...
Roasting is the process where volatile organic compounds (VOCs), responsible for the aroma of a cup ...
The perception of flavour is a complex and dynamic process especially for coffee. The combination of...
This study investigated the impact of degree of roasting, grinding, and brewing on the evolution of ...
The first goal of this work was to gain insight into the mechanism underlying flavour perception and...
This bachelor thesis deals with the effect of roasting on the content of carbohydrates and aromatic ...
Coffee quality is strictly related to its flavor and aroma developed during the roasting process, th...
Coffee is a relatively young beverage that has only been known about since the 17th century. Initial...
Coffees from different origins were roasted to different roast degrees and along varying time temper...
Eating and drinking are complex experiences during which different dynamic sensory processes (e.g. m...
Coffee is a relatively young caffeinated beverage, known in Western Europe since the 17th century. I...
The purpose of our work was to examine the impact of four wet processing methods on the quality of r...
AbstractCoffees from different origins were roasted to different roast degrees and along varying tim...
Proton transfer reaction time of flight mass spectrometry is a powerful tool to analyse on-line proc...
We investigated the impact of roasting degree and sugar addition on flavor perception and volatile r...
Chemical reactions during coffee roasting are leading to the formation of volatile organic compounds...
Roasting is the process where volatile organic compounds (VOCs), responsible for the aroma of a cup ...
The perception of flavour is a complex and dynamic process especially for coffee. The combination of...
This study investigated the impact of degree of roasting, grinding, and brewing on the evolution of ...
The first goal of this work was to gain insight into the mechanism underlying flavour perception and...
This bachelor thesis deals with the effect of roasting on the content of carbohydrates and aromatic ...
Coffee quality is strictly related to its flavor and aroma developed during the roasting process, th...
Coffee is a relatively young beverage that has only been known about since the 17th century. Initial...
Coffees from different origins were roasted to different roast degrees and along varying time temper...
Eating and drinking are complex experiences during which different dynamic sensory processes (e.g. m...
Coffee is a relatively young caffeinated beverage, known in Western Europe since the 17th century. I...
The purpose of our work was to examine the impact of four wet processing methods on the quality of r...
AbstractCoffees from different origins were roasted to different roast degrees and along varying tim...
Proton transfer reaction time of flight mass spectrometry is a powerful tool to analyse on-line proc...
We investigated the impact of roasting degree and sugar addition on flavor perception and volatile r...
Chemical reactions during coffee roasting are leading to the formation of volatile organic compounds...
Roasting is the process where volatile organic compounds (VOCs), responsible for the aroma of a cup ...