Impact of toasting parameters on the colour of coffee

Milena Lambri, Elena Manara, Alessia Girasoli

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

The research aims to understand the reasons of the influence of the heating method and of the roasting temperature on the variable L*,a*,b* for different coffee blends. It is also necessary to assess whether brewed coffee shows any real sensorial difference besides the difference in colour. The extensive data collected with the performed tests, and the results of running studies, will allow the optimal combination of roasting parameters in relation to the “target product” planned for each considered blend.
Lingua originaleEnglish
pagine (da-a)52-55
Numero di pagine4
RivistaITALIAN FOOD MATERIALS & MACHINERY
Volume2008
Stato di pubblicazionePubblicato - 2008

Keywords

  • CieLAB
  • coffee
  • colour
  • toasting

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