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Journal ArticleOPEN ACCESS

Discrimination of roast and ground coffee aroma

  • Fisk I
  • Kettle A
  • Hofmeister S
  • et al.
Flavour (2012) 1(1)
DOI: 10.1186/2044-7248-1-14
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Abstract

Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the roast and ground coffee and respective brew). Each method was evaluated by the analysis of 15 diverse key aroma compounds that were predefined by odour port analysis.

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APA

Fisk, I. D., Kettle, A., Hofmeister, S., Virdie, A., & Kenny, J. S. (2012). Discrimination of roast and ground coffee aroma. Flavour, 1(1). https://doi.org/10.1186/2044-7248-1-14

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