主题：人艰偏要拆之意式咖啡的真实与谬误 -- forger

但是，怎么理解下面这几句话“The evolution of carbon dioxide, which is the most

important non-aromatic volatile found in fresh roasted coffee, represents

an additional problem during storage, mainly from a technological point

of view. In fact, in the case of use of flexible pouches, it causes a rapid loss

in the package integrity due to swelling and bursting. The amount of CO 2

formed depends on the degree of roasting and can be up to 10 ml/g (SPT),

corresponding to 1–2% of roasted coffee weight (Sivetz and Desrosier,

1979). ”这是我在那本英文书上看到的，好久没用英语了，看得很吃力