Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.