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Více informací o knize Quality of Coffee

• Parametry knihy
• Anotace
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Anotace knihy

The quality of espresso coffee generally arises from raw quality (genetic factors, typical of species and variety, soil, weather, agronomic processing, post harvesting processing) and roasting degree. Numerous publications have appeared on the nature of reactions leading the roasted coffee flavour explaining that there are several hundred volatile compounds identified in coffee. Around 30 of these have been identified as aroma impact compounds. Scientific information on how new technologies affect the aroma quality of coffee roast and the brewed beverage is poor and sometimes contradictory. This scientific work was sampling of different single coffee raw and for every coffee was roasted with degree roast light, medium and dark. It was observed that the aromatic profile of roasted coffee was totally different from raw coffee, and comparing different roasted coffee the effect origin green coffee results more important than effect treatment roasting. As a result of sensory analysis together with analytical valuation of the aroma compounds, there are several behavior of the coffees tested in relation to the roasting degree and the provenance.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Agriculture & farming Horticulture

• Plný název: Quality of Coffee
• Podnázev: Effects of Origin and Roasting Process on the Aromatic and Sensorial Composition of Coffee
• Autor: Giovanni Mastronardi
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 264
• EAN: 9783639857788
• ISBN: 363985778X
• ID: 02471501
• Nakladatelství: Edizioni Accademiche Italiane
• Hmotnost: 390 g
• Rozměry: 229 × 152 × 15 mm
• Datum vydání: 08. February 2014

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