**Author details**

Reta Reta1 \*, Salengke Salengke2 , Mursalim Mursalim2 , Junaedi Muhidong2 , Sitti Nurmiah1 , Ophirtus Sumule3 and Fitri Fitri4

1 Department of Agroindustry, Pangkep State Polytechnic of Agriculture, South Sulawesi, Indonesia

2 Department of Agriculture Engineering and Food Technology, Hasanuddin University, Makassar, Indonesia

3 Department of Fisheries and Marine Science, Hasanuddin University, Indonesia

4 Agricultural Science Study Program, Graduate School, Hasanuddin University, Indonesia

\*Address all correspondence to: retariskinapolitani@gmail.com

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Aroma Profile of Arabica Coffee Based on Ohmic Fermentation DOI: http://dx.doi.org/10.5772/intechopen.98638*
