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Updated: May 10, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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在火山过程中咖啡生物转化:化学和感官分析

Renata A R Rocha1, Lívia C F Silva1, Marcelo A D da Cruz1

  • 1Biotechnology Institute, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil.

Foods (Basel, Switzerland)
|April 26, 2025
PubMed
概括

火山发酵提高了咖啡的质量,产生了具有独特风味配置的特种豆. 具体的方法影响酸和酒精含量,影响感官属性,如巧克力和焦糖的音符.

关键词:
咖啡的质量 咖啡的质量发酵技术的发酵技术在收获后进行加工.专用咖啡的咖啡是一种特殊的咖啡.火山法火山的方法.

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