Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans
The objective of this study was to investigate the effects of different primary processing methods on the physicochemical properties, flavor and sensory characteristics of Arabica coffee. The sensory flavor of coffee samples from different primary processing methods were evaluated by E-nose and sens...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040146 |
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