Madurai's Visalam coffee: The aroma of success: Madurai's Visalgm Coffee bgs been brewing strong for six decades

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Madurai's Visalam coffee: The aroma of success: Madurai's Visalgm Coffee bgs been brewing strong for six decades

机译：Madurai的Visalam Coffee：成功的芳香：Madurai的Visalgm咖啡BGS酝酿着六十年

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Along with jigarthanda, parotta and biryani, Madurai also takes its coffee seriously. "Coffee is a drink and filter coffee is an emotion," says B Viswanathan, as he sips the city's most popular brand, the Visalam coffee. "It tastes better than at home," says the customer of three decades nonchalantly.

机译：与Jigarthanda，Parotta和Biryani一起，Madurai也认真对待咖啡。 “咖啡是一杯饮料，过滤咖啡是一种情感，”B Viswanathan说，因为他啜饮了这个城市最受欢迎的品牌，Visalam咖啡。 “它比家里更好，”三十年的顾客无情地说。

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《Indian Coffee》 |2018年第10期|共2页
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中图分类农学（农艺学）;
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1. Madurai's Visalam coffee: The aroma of success: Madurai's Visalgm Coffee bgs been brewing strong for six decades [J] . Indian Coffee . 2018,第10期

机译：Madurai的Visalam Coffee：成功的芳香：Madurai的Visalgm咖啡BGS酝酿着六十年
2. Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA) [J] . Sanz C, Czerny M, Cid C, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2002,第4期

机译：通过香气提取物稀释分析（AEDA）比较过滤后的咖啡冲泡剂和速溶咖啡饮料中的强味剂
3. Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol [J] . Sun Zhenchun, Cui Heping, Yang Ni, Food Chemistry . 2020,第Auga30期

机译：通过控制2-糠基硫醇的香气静态途径来增强咖啡酿造香气
4. Effect of Roasting Profiles and Brewing Methods on the Characteristics of Bali Kintamani Coffee [C] . Kiki Fibrianto, Khoirul Umam, Eka Shinta Wulandari International Conference on Food and Agriculture Resources . 2019

机译：焙烧谱与酿造方法对巴厘岛咖啡特性的影响
5. Sensory Properties and Chemical Composition of Drip Brew Coffee in Relation to Coffee Brewing Parameters [D] . Batali, Mackenzie Elizabeth. 2021

机译：滴水咖啡与咖啡酿造参数相关的感觉特性和化学成分
6. Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS [O] . Veronica Lolli, Animesh Acharjee, Donato Angelino, 2020

机译：通过HS-SPME / GC-MS对来自意大利最广泛品牌的冲泡浓缩咖啡浓香进行化学表征
7. Evolution of sensory aroma attributes from coffee beans to brewed coffee. [O] . Bhumiratana, Natnicha, Adhikari, Koushik, Chambers, Edgar, IV 2011

机译：感官香气属性从咖啡豆到调制咖啡的演变。
8. The Determination of the Volatile Components of Foodstuffs. III. Coffee Aroma [R] . Sullivan, J. H., Robertson, D. H., Merritt, C. 1959

机译：食品挥发性成分的测定。 III。咖啡香气

Madurai's Visalam coffee: The aroma of success: Madurai's Visalgm Coffee bgs been brewing strong for six decades

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