期刊
FOOD RESEARCH INTERNATIONAL
卷 62, 期 -, 页码 315-325出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.02.030
关键词
Coffee; Flavor; Coffea arabica; Aroma; Sensory; Review
资金
- Australian Research Council [LP130100376]
- Australian Research Council [LP130100376] Funding Source: Australian Research Council
For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee. (C) 2014 Elsevier Ltd. All rights reserved.
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