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- Quintanilla-Casas, Beatriz, et al. Show all 3 Authors
- Food research international 2016 v.89 pp. 982-988
- coffee (beverage); flavor; odor compounds; odors; oxidation; roasting; thiols
- ... Thiols are among the compounds that have the greatest impact on the flavor of coffee. Due to their extremely low odor thresholds, they have a significant sensory impact even at very low concentrations. Thiols are formed during coffee roasting and are described as the key odorants responsible for the typical “coffee” and “roasty” odor notes, greatly influencing the sensory characteristics of coffee ...