Presentation Information

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2KGp06i007]Effects of Microwave Roasting on Aroma Precursors and Volatile Compound Profiles of Mandheling Lintong Coffee (Coffea arabica)

*Hayati Nisa Vinka Nurul¹, IMAIZUMI Teppei², NISHIZU Takahisa² (1. Graduate School of Natural Science and Technology, Gifu University, 2. Faculty of Applied Biological Sciences, Gifu University)

Keywords:

Coffee roasting,Microwave power,Amino acids,Chlorogenic acid,Volatile compounds

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