AGRIS - International System for Agricultural Science and Technology

Advanced Search

Notes on the chemical basis of coffee quality

1987

Njoroge, S.M.

Gives a discussion on the chemical compounds present in a coffee bean. States that these chemical compounds are the ones determining the quality of the beverage when they interact during roasting and extraction. Also mentions that quality assessment and improvement studies are required in order to understand the coffee bean chemistry

AGROVOC Keywords

aroma composition flaveur

Bibliographic information

Published in

Kenya Coffee - Coffee Research Foundation (Kenya)

Volume 57 Issue 610

Pagination

pp. 152-154

Other Subjects

Composicion; Kenia/ calidad; Cafe; Kenya/ qualite

Language

English

Note

8 ref.

Type

Non-Conventional

Corporate Author

Coffee Research Foundation, Ruiru (Kenya)

In AGRIS since: 1988-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Kenya Agricultural Documentation Centre, KADOC, c/o Agricultural Information Centre, Ministry of Agriculture, Livestock Development and Marketing

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org