INFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE
نویسندگان
چکیده
Water used in coffee preparation has essential importance on flavour. In this study, it was aimed to determine effect of water (soft, medium hard and hard) volatile compounds sensory properties Turkish coffee. It revealed that number prepared with higher than soft water. Medium contain 30 from aldehyde (2), furan (13), furanone (1), ketone pyrazine (7), pyridine pyrrole (3), thiophene (1) class. The sweetness sourness samples were high. Roasted roasted hazelnut characteristics perceived intensely samples. While bitterness samples; the intensity coffee, hazelnut, almond, spicy, citrus, sweet, sour low.
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ژورنال
عنوان ژورنال: Gida the Journal of Food
سال: 2021
ISSN: ['1309-6273', '1300-3070']
DOI: https://doi.org/10.15237/gida.gd21087