Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

Elenir L. LeobetGraduate School of Food Technology, Federal University of Technology-Parana, Londrina, Brazil; ;Café Iguaçu, Cornélio Procópio, Brazil;

Ellen C. PerinSchool of Food Technology, Federal University of Technology-Parana, Francisco Beltrão, Brazil

José I. C. FontaniniCafé Iguaçu, Cornélio Procópio, Brazil;

Naimara V. PradoSchool of Food Technology, Federal University of Technology-Parana, Francisco Beltrão, Brazil

Sheila R. OroSchool of Food Technology, Federal University of Technology-Parana, Francisco Beltrão, Brazil

Vânia C. F. BurgardtSchool of Food Technology, Federal University of Technology-Parana, Francisco Beltrão, Brazil

Alexandre T. AlfaroGraduate School of Food Technology, Federal University of Technology-Parana, Londrina, Brazil; ;School of Food Technology, Federal University of Technology-Parana, Francisco Beltrão, Brazil

Alessandra Machado-LunkesGraduate School of Food Technology, Federal University of Technology-Parana, Londrina, Brazil; ;School of Food Technology, Federal University of Technology-Parana, Francisco Beltrão, BrazilCorrespondence[email protected]

http://orcid.org/0000-0002-7258-9905

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Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

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Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

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