Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS

The flavor of coffee can be affected by the preparation parameters. In this investigation, the flavor profiles of three coffee brands under three conditions (bean, powder, and brew) were analyzed by gas chromatography—ion mobility spectrometry (GC-IMS) and the electronic nose (E-nose). The flavor re...

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Detalles Bibliográficos
Autores principales: Chen, Yanping, Chen, He, Cui, Dandan, Fang, Xiaolei, Gao, Jie, Liu, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572980/
https://www.ncbi.nlm.nih.gov/pubmed/36234799
http://dx.doi.org/10.3390/molecules27196262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572980/
https://www.ncbi.nlm.nih.gov/pubmed/36234799
http://dx.doi.org/10.3390/molecules27196262

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