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Identification of Headspace Volatile Compounds of Blended Coffee and Application to Principal Component Analysis

Coffee can be blended to create a variety of products to meet consumer’s needs. In order to uncover the blending effect of coffee beans, we performed an experiment using principal component analysis (PCA). Twelve varieties of green beans were tested in 11 experimental groups, and the volatile compou...

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Detalles Bibliográficos
Autores principales:	Kim, Hyeon-Jae, Hong, Dong-Lee, Yu, Jung-Wan, Lee, Seung-Min, Lee, Yang-Bong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2019
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6615358/ https://www.ncbi.nlm.nih.gov/pubmed/31328128 http://dx.doi.org/10.3746/pnf.2019.24.2.217

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