VERIFIEDPRIMARY
Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction
Masayuki Akiyama et al.
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf020724pCLM-COFFEE-002 · VERIFIED
The aroma released when roasted coffee is ground
Volatile compounds released while roasted coffee beans were being ground, assessed by gas chromatography–mass spectrometry and olfactometry, were rich in nutty and smoke-roast aromas compared with the headspace volatiles of already ground coffee.
One laboratory grinding set-up; it describes the character of the released aroma, not individual key odorants.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
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Permanent identifier smellbook:claim:the-aroma-released-when-roasted-coffee-is-ground · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.