Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
Background: Oak acorns are roasted and grounded to produce a powder that is used to prepare a coffee substitute beverage. Objective: To identify the odour-active volatiles of the powder derived from roasted acorns of Quercus humboldtii and to perform a quantitative descriptive analysis (QDA) of its...
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| Auteurs principaux: | , , , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2019
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| Accès en ligne: | https://doaj.org/article/f75e89d7b3fc445ea8b6e1c64bf88aaf |
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