Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans

作者：Shuge Yuan, Yahui Liu, Jinglin Yu, Ping Yang, Yong Wei, Zongxu Zhao, Tianyang Guo, Huanlu Song · 发表于：Journal of Food Composition and Analysis · 年份：2025 · DOI：10.1016/j.jfca.2025.107712 · 被引用次数：9 · 研究领域：Coffee research and impacts、Fermentation and Sensory Analysis、Tea Polyphenols and Effects