Articoli
Volume 146 • (2012) Rendiconti - Classe di Scienze Matematiche e Naturali
https://doi.org/10.4081/scie.2012.160
PERCHÉ IL GUSTO DEL CAFFÈ È COSÌ BUONO
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Ricevuto: 8 luglio 2015
Pubblicato: 30 dicembre 2012
Pubblicato: 30 dicembre 2012
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Coffee contains a huge amount of volatile components which contribute to the characteristic flavour. These materials are generated during the heating process. No one of these materials can be considered the ‘impact flavour’. Accordingly, the whole flavour depends upon the presence of an elevated number of components. However, at least four of the materials of are essential for a ‘good’ coffee.
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Come citare
PERCHÉ IL GUSTO DEL CAFFÈ È COSÌ BUONO. (2012). Istituto Lombardo - Accademia di Scienze e Lettere - Rendiconti di Scienze, 146. https://doi.org/10.4081/scie.2012.160