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. 2016 Nov 15;211:206–214. doi: 10.1016/j.foodchem.2016.04.124

Fig. 4.

Fig. 4

Baked roast defect compared with standard roast: a) bean temperature during roasting for standard roast (grey line with cross markers) and baked roast defect(black line with square markers); b) aroma profile between standard roast (smooth circle at 100%) and baked roast defect (spider diagram with square markers). Compounds with ∗ indicated a significant difference between scorched roast and standard roast (p < 0.05). Marker compound was underlined.