Morten Münchow

Determination of volatile marker compounds of common coffee roast defects

Ni Yang, Chujiao Liu, Xingkun Liu et al. · Food Chemistry · 2016 · 182 citations · Full text

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

Davide Giacalone, Tina Kreuzfeldt Degn, Ni Yang et al. · Food Quality and Preference · 2018 · 109 citations · Full text

Food Quality, Sensory Characterization, Consumer Perception +2

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Ida Steen, Sandra S. Wæhrens, Mikael Agerlin Petersen et al. · Food Chemistry · 2016 · 101 citations

Flavoromics, Bourbon Caturra Coffee, Beverage Industry +4

Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

Morten Münchow, Jesper Alstrup, Ida Steen et al. · Beverages · 2020 · 77 citations · Full text

Food Chemistry, Food Choice, Coffee Flavor +14

Acids in brewed coffees: Chemical composition and sensory threshold

Christina J. Birke Rune, Davide Giacalone, Ida Steen et al. · Current Research in Food Science · 2023 · 53 citations · Full text