The server is under maintenance between 08:00 to 12:00 (GMT+08:00), and please visit
later.
We apologize for any inconvenience caused
Research Progress in Flavor Components of Coffee
Author(s): ZHANG Meng-jiao, WANG Bei, LI Yan, ZHANG Ming-xia
Pages: 213-
218,219
Year: 2016
Issue:
16
Journal: Food Research and Development
Keyword: coffee; flavor formation mechanism; volatile compounds; taste compounds;
Abstract: Flavor is the key factor of the quality of coffee mainly composed of volatile flavor components and non-volatile flavor components. Since the early twentieth century,researchers on coffee have focused on flavor, in ways varying from the simple sensory evaluation at first to the precise instrument analysis at present. The cof-fee flavor was undergoing a deeper discovery. In this paper,combined with related current research worldwide, the status quo of the study of the volatile flavor components and non-volatile flavor components of coffee was summarized,the formation mechanism of the components in baking process is outlined,and the influence of vari-ous types of main coffee flavor substances on coffee sensory quality———like the odor and taste———was further analysed. This paper provides a reference for future research on coffee flavor.
Citations
No citation found