Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextract...

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Detalles Bibliográficos
Autores principales: Lolli, Veronica, Acharjee, Animesh, Angelino, Donato, Tassotti, Michele, Del Rio, Daniele, Mena, Pedro, Caligiani, Augusta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179241/
https://www.ncbi.nlm.nih.gov/pubmed/32150929
http://dx.doi.org/10.3390/molecules25051166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179241/
https://www.ncbi.nlm.nih.gov/pubmed/32150929
http://dx.doi.org/10.3390/molecules25051166

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