Coffee and Its Flavor
| Main Author: | Handayani, Baiq Rien |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA) Cabang NTB
, 2016
|
| Online Access: |
http://jrpb.unram.ac.id/index.php/jrpb/article/view/23 http://jrpb.unram.ac.id/index.php/jrpb/article/view/23/14 |
Daftar Isi:
- Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e. growth environment, physiology, harvesting, post-harvest, roasting process and preparation.
- Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e. growth environment, physiology, harvesting, post-harvest, roasting process and preparation. Keywords: coffee, flavor