Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
The aroma and flavour of coffee are developed in the roasting process. Major volatile flavour compounds identified in roasted coffee beans are pyrazines. Since the roasting process significantly affects these volatile compounds, the roasting conditions need to be optimised in ensuring the quality of...
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| Format: | Book Section |
| Language: | English |
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Institute of Graduate Studies, UiTM
2015
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| Online Access: | http://ir.uitm.edu.my/id/eprint/19464/ http://ir.uitm.edu.my/id/eprint/19464/1/ABS_KU%20MADIHAH%20KU%20YAACOB%20TDRA%20VOL%208%20IGS%2015.pdf |