Поиск по каталогу |
(строгое соответствие)
|
- Профессиональная
- Научно-популярная
- Художественная
- Публицистика
- Детская
- Искусство
- Хобби, семья, дом
- Спорт
- Путеводители
- Блокноты, тетради, открытки
Quality of Coffee. Effects of Origin and Roasting Process on the Aromatic and Sensorial Composition of Coffee
В наличии
Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Giovanni Mastronardi
ISBN: 9783639857788
Год издания: 2014
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 264
Издательство: Edizioni Accademiche Italiane
Цена: 40135 тг
Положить в корзину
Позиции в рубрикаторе
Отрасли экономики:Код товара: 131168
Способы доставки в город Алматы * комплектация (срок до отгрузки) не более 2 рабочих дней |
Самовывоз из города Алматы (пункты самовывоза партнёра CDEK) |
Курьерская доставка CDEK из города Москва |
Доставка Почтой России из города Москва |
Аннотация: 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.
Ключевые слова: raw coffee, roasted coffee quality, sensory analysis, aroma compounds