Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging

Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000–2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry and Gas Chr...

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Detalles Bibliográficos
Autores principales: Caporaso, Nicola, Whitworth, Martin B., Fisk, Ian D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617352/
https://www.ncbi.nlm.nih.gov/pubmed/34598115
http://dx.doi.org/10.1016/j.foodchem.2021.131159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617352/
https://www.ncbi.nlm.nih.gov/pubmed/34598115
http://dx.doi.org/10.1016/j.foodchem.2021.131159

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