Upgrading aroma quality of low value Robusta Coffee

提升低值罗布斯塔咖啡的香气品质

• 批准号: BB/R01325X/1
• 负责人: Ian Fisk
• 金额: $ 1.26万
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2018
• 资助国家: 英国
• 起止时间: 2018 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FR01325X%2F1
• 关键词: Upgrading; aroma; quality; low; value

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

目前，GtR 中尚未提供所有资助研究的摘要。这通常是因为在提交提案时不需要摘要，但可能是因为它包含个人详细信息等敏感信息。

项目成果

Modifying Robusta coffee aroma by green bean chemical pre-treatment.

• DOI: 10.1016/j.foodchem.2018.07.226
• 发表时间: 2019-01-30
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Liu C;Yang Q;Linforth R;Fisk ID;Yang N
• 通讯作者: Yang N

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.

冲泡咖啡中的香气结合和稳定性：2-糠硫醇的案例研究。

• DOI: 10.1016/j.foodchem.2019.05.175
• 发表时间: 2019
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Sun Z

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.

• DOI: 10.1016/j.foodchem.2021.131159
• 发表时间: 2022-03-01
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Caporaso N;Whitworth MB;Fisk ID
• 通讯作者: Fisk ID

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

• DOI: 10.1016/j.foodqual.2018.03.009
• 发表时间: 2019-01-01
• 期刊: FOOD QUALITY AND PREFERENCE
• 影响因子: 5.3
• 作者: Giacalone, Davide;Degn, Tina Kreuzfeldt;Munchow, Morten
• 通讯作者: Munchow, Morten