HS-SPME-MS-Enose Coupled with Chemometrics as an Analytical Decision Maker to Predict In-Cup Coffee Sensory Quality in Routine Controls: Possibilities and Limits

The quality assessment of the green coffee that you will go to buy cannot be disregarded from a sensory evaluation, although this practice is time consuming and requires a trained professional panel. This study aims to investigate both the potential and the limits of the direct headspace solid phase...

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Detalles Bibliográficos
Autores principales: Liberto, Erica, Bressanello, Davide, Strocchi, Giulia, Cordero, Chiara, Ruosi, Manuela Rosanna, Pellegrino, Gloria, Bicchi, Carlo, Sgorbini, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943652/
https://www.ncbi.nlm.nih.gov/pubmed/31835525
http://dx.doi.org/10.3390/molecules24244515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943652/
https://www.ncbi.nlm.nih.gov/pubmed/31835525
http://dx.doi.org/10.3390/molecules24244515

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