Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-m...

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Detalles Bibliográficos
Autores principales: Angeloni, Simone, Scortichini, Serena, Fiorini, Dennis, Sagratini, Gianni, Vittori, Sauro, Neiens, Silva D., Steinhaus, Martin, Zheljazkov, Valtcho D., Maggi, Filippo, Caprioli, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7411821/
https://www.ncbi.nlm.nih.gov/pubmed/32629998
http://dx.doi.org/10.3390/molecules25132993

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7411821/
https://www.ncbi.nlm.nih.gov/pubmed/32629998
http://dx.doi.org/10.3390/molecules25132993

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