چکیده مقاله
In this research paper, there are six factors to be considered to review the solids and aromas ofcoffee volatiles particularly to augment the sniff of robusta or low quality arabica coffee It alsoincludes information on how the coffee culture uses green coffee beans, which it inoculated invarious cultures to produce better flavors and aromas Other factors such as shade and altitude onVOPs and other profile compounds cannot be established but may be influenced by surveys Anew roasting technique has enhanced the content of the compounds that provide the coffee withthe desired smell To this end, the study also discusses the effects of cold brew coffee extractionmethods on the next coffee scent omics technology is one of the key techniques in theidentification of coffee aroma and mechanisms of quality production It is possible that each postharvestparameter influences volatile organic compounds in a specific manner and this will assistin determining the ideal post harvest parameters for producing great tasting, premium coffee beansand drinks
کلیدواژهها
نویسندگان
Seyed Shahab Aldin Azad
Independent Researcher in the field of Coffee and Beverage, Mashhad, Iran
Iman Bagheri
Department of Biomedical Engineering, Imam Reza International University, Mashhad, Iran
شیوه ارجاع
Azad, Seyed Shahab Aldin and Bagheri, Iman,1403,Effective Factors of Coffee in terms of Roasting, BrewingFlavor, Aroma, and Fermentation,17th International Conference on Health, Treatment and Health Promotion,Tehran
ارائهشده در
مجموعه مقالات هفدهمین کنفرانس بین المللی بهداشت، درمان و ارتقای سلامت8 تیر 1403 · تهران