Notes on the chemical basis of coffee quality
Taste and flavour are the main quality factors in a coffee beverage. The intrinsic tastes and flavours arise from chemical compounds in the coffee bean. The well defined of these compounds are carbohydrates, proteins, oils, minerals, caffeine, and acids. The chemical constituents are more important than bean appearance in determining the ultimate quality of coffee
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| Format: | biblioteca |
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| Subjects: | CAFE, CALIDAD, PALATABILIDAD, CONTENIDO DE CARBOHIDRATOS, PROTEINAS, ACEITES, MINERALES, CAFEINA, ACIDOS, COMPOSICION, |
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