Article ID Journal Published Year Pages File Type
10539470 Food Chemistry 2012 9 Pages PDF
Abstract
► Influence of climatic factors on beverage and the volatile fingerprint in green Arabica coffee. ► Coffee produced at high elevations displayed high quality attributes such as fruity character. ► Two alcohols were closely correlated with an increase in earthy and green flavours. ► Climate change will probably negatively impact lowlands coffee quality.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
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