Carotenoid profiling and the expression
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Andrew J. Simkin; Marcel Kuntz; Helene Moreau; James McCarthy
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Article
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2010
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Elsevier Science
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English
β 469 KB
Roasted coffee contains a complex array of volatile organic compounds (VOCs) which make an important contribution to the characteristic flavour and aroma of the final beverage. It is thought that a few of the potent coffee aroma components, such as "b-damascenone", could be derived from carotenoid p