File:Volatile compounds contributing to coffee aroma.jpg

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Summary

Description	English: Some of the most common volatile compounds associated with the aroma profile of coffee (pyrazine, aldehyde, furan)
Date	13 August 2026(2026-08-13)
File source	Own Work
Author	HarmeetBhatthal

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	Date/Time	Thumbnail	Dimensions	User	Comment
current	02:51, 14 August 2026		1,000 × 1,073 (207 KB)	HarmeetBhatthal (talk \| contribs)	Uploaded own work with UploadWizard

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Course:FNH200/Projects/2026/Coffee Ground