Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e. growth environment, physiology, harvesting, post-harvest, roasting process and preparation.
Copyright (c) 2016 Baiq Rien Handayani
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Jurnal Ilmiah Rekayasa Pertanian dan Biosistem is mainly managed under Agricultural Engineering Studies Program (TEP) and is published by the Faculty of Food Technology and Agroindustry, University of Mataram in collaboration with the Indonesian Agricultural Engineering Association (PERTETA)