The main goal of this Ph.D. project was to investigate the evolution of classes aroma compounds during roasting under with different time conditions and to compare experimental results with sensory analysis of espresso coffee. The results were evaluated by statistical analysis, such as PCA, Cluster Analysis, and Variance analysis
Effects of origin and treatment of the roasting process on the aromatic and sensorial composition of coffee / Giovanni Mastronardi - Udine. , 2012 May 22. 24. ciclo
Effects of origin and treatment of the roasting process on the aromatic and sensorial composition of coffee
MASTRONARDI, Giovanni
2012-05-22
Abstract
The main goal of this Ph.D. project was to investigate the evolution of classes aroma compounds during roasting under with different time conditions and to compare experimental results with sensory analysis of espresso coffee. The results were evaluated by statistical analysis, such as PCA, Cluster Analysis, and Variance analysisFile in questo prodotto:
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10990_95_Tesi definitiva Dottorato Mastronardi A5.pdf
Open Access dal 22/09/2013
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