Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry

Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry

© 2019, Springer-Verlag GmbH Germany, part of Springer Nature. This study investigates the effect of harvesting altitude, fermentation time and roasting degree on the volatile profile released by coffee (Coffea arabica, variety Catimor) powder. The analysis of the volatile organic compounds was perf...

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Bibliographic Details
Main Authors: Martina Bodner, Ksenia Morozova, Prapaijit Kruathongsri, Prodpran Thakeow, Matteo Scampicchio
Format: Journal
Published: 2019
Subjects:
Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Chemistry
Engineering
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067811060&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65244
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067811060&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65244

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