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...
Guardado en:
Autores principales: | Liseth DÍAZ-ROJAS, Nathaly GALÁN-BERNAL, Diana Paola FORERO, Edgar Leonardo LINARES, Juan Camilo MARÍN-LOAIZA, Coralia OSORIO |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
Universidad de Antioquia
2019
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Materias: | |
Acceso en línea: | https://doaj.org/article/f75e89d7b3fc445ea8b6e1c64bf88aaf |
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