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Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting

Hyunbeen Park1, Eunjeong Noh1, Mingyu Kim1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.

Food Chemistry
|September 24, 2023
PubMed

Keywords:
Chemical compositionDecaffeinated coffeeFlavorWater-decaffeination

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