• Corpus ID: 6818401

Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink).

@article{Puvipirom2012ContributionOR,
  title={Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink).},
  author={J. Puvipirom and Siree Chaiseri},
  journal={international food research journal},
  year={2012},
  volume={19},
  pages={583-588}
}
Oleang, a Thai coffee drink, contained roasted robusta coffee and several roasted grains and seeds. In this research the typical ingredients of oleang that were robusta coffee, corn, soybean, rice, sesame and brown sugar, were roasted and studied for their volatile compounds. Coffee, corn, sesame, and brown sugar were roasted at 220°C for 20 min and soybean and rice were roasted at 240°C for 20 min. Major aroma compounds from roasted corn were 2-furfurylthiol, furfural, 2-methoxyphenol, hexanal… 

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