Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

ABSTRACT: In this study, the odour-active volatile compounds present in a coffee aroma concentrate obtained from a soluble coffee extract in an industrial aroma recovery system based on distillation and evaporation were characterized by solid-phase microextraction coupled to gas chromatography with...

Full description

Autores:

Zapata Ochoa, Julián Andrés
Londoño Zapata, Viviana
Naranjo Cano, Mauricio
Osorio Monsalve, Jennyfer Jazmín
López Córdoba, Carlos Alberto
Quintero Ortíz, Mónica María

Tipo de recurso:

Article of investigation

Fecha de publicación:

2018

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/20071

Acceso en línea:

http://hdl.handle.net/10495/20071

Palabra clave:

Recuperación del aroma
Aroma recovery
Compuestos del sabor
Flavour compounds
Café instantáneo
Instant coffee
coffee
Café
Instant coffee
Café instantáneo
http://aims.fao.org/aos/agrovoc/c_28537
http://aims.fao.org/aos/agrovoc/c_28309
http://aims.fao.org/aos/agrovoc/c_16495
http://aims.fao.org/aos/agrovoc/c_1731

Rights

openAccess

License

https://creativecommons.org/licenses/by-nc/4.0/