Roasting of coffee-quality changes and flavour development
Roasting of coffee in perhaps the most important step in the coffee processing technology. The popularity of coffee as a beverage is mainly due to the pleasant aroma which develops only on roasting. The aroma quality of coffee depends on the conditions of roasting and also on the type of roasters used. This article deals with the various types of roasters used and also aroma development during roasting. Some of the possible mechanism of flavour formation along with the precursors and products are discussed
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| Principais autores: | , |
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| Formato: | biblioteca |
| Publicado em: |
Jul
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| Assuntos: | CAFE, TOSTADO, CALIDAD, AROMA, EQUIPO, PRECURSOR DE AROMA, |
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