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Roasting degree

Mayer, F., Czerny, M., and Grosch, W. 1999. Influence of provenance and roast degree on the composition of potents odorants in Arabica coffees. Eur. Food Res. Technol. 209 242-250. [Pg.1023]

M. C. Nicoli, M. Anese, L. Manzocco, and C. R. Lerici, Antioxidant properties of coffee brews in relation to the roasting degree, Lebensm. Wiss. Technol., 1997, 30, 292-297. [Pg.199]

Fobe L.A., Nery J.P. and Tango J.S. (1968) Influence of the roasting degree on the chemical composition of coffee. 3rd. Intern Colloq. Chem. Coffee (Trieste, 2-9.6.1967) (ASIC, 1968), 389-97. [Pg.358]

Figure 2 T5 pical total ion chromatograms of the static headspace volatiles of ground roasted Ethiopia coffee beans (roast degree L23) obtained by three different solid-phase microextraction fibers. PDMS, polydimethyl siloxane DVB, divinylben-zene CAR, carboxen. Figure 2 T5 pical total ion chromatograms of the static headspace volatiles of ground roasted Ethiopia coffee beans (roast degree L23) obtained by three different solid-phase microextraction fibers. PDMS, polydimethyl siloxane DVB, divinylben-zene CAR, carboxen.
Gas Chromatography Mass Spectrometry Analyses of Volatile Compounds in Arabica Coffee Beans with Different Roast Degrees... [Pg.242]

The DH-SPME sampling method was applied to different roast degrees of different Arabica coffee beans, including Ethiopia coffee beans (L23), to investigate changes in the contents of volatile compounds. Compounds identified and their peak areas under the same GCMS conditions are shown in Table 2. [Pg.242]

Identifications were achieved by comparing mass spectra and retention indices with data from Ref 12. L, roast degree. [Pg.245]

Figure 4 Aroma chromatograms of the headspace volatiles of roasted Ethiopia coffee beans (roast degree, L23) using static (A) and dynamic (B) solid-phase microextraction sampling methods. Figure 4 Aroma chromatograms of the headspace volatiles of roasted Ethiopia coffee beans (roast degree, L23) using static (A) and dynamic (B) solid-phase microextraction sampling methods.
Figure 6 Changes of aroma profiles of roasted coffee beans of different origins with roasting. The numbers (26, 23, and 18) refer to roast degrees (L). Figure 6 Changes of aroma profiles of roasted coffee beans of different origins with roasting. The numbers (26, 23, and 18) refer to roast degrees (L).
Figure 8 Two-dimensional scatter plots of the factor loading (A) and principal component score (B) using the total Charm values of 10 aroma descriptions (above 50% OSV). E, Ethiopia T, Tanzania I, Indonesia. Numbers (26, 23, and 18) refer to roast degrees. OSV, odor spectrum value. Figure 8 Two-dimensional scatter plots of the factor loading (A) and principal component score (B) using the total Charm values of 10 aroma descriptions (above 50% OSV). E, Ethiopia T, Tanzania I, Indonesia. Numbers (26, 23, and 18) refer to roast degrees. OSV, odor spectrum value.
Wieland, R, Gloess, A. N Keller, M. et al. (2012) On-line process control of the roast degree of coffee. Chimia 66,443. [Pg.260]

See other pages where Roasting degree is mentioned: [Pg.120]    [Pg.47]    [Pg.67]    [Pg.364]    [Pg.231]    [Pg.242]    [Pg.243]    [Pg.243]    [Pg.252]    [Pg.254]    [Pg.256]    [Pg.231]    [Pg.260]   
See also in sourсe #XX -- [ Pg.38 ]



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