Cargando…

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...

Descripción completa

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

Ejemplares similares

Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)
por: Fang, Xiaolei, et al.
Publicado: (2023)

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS
por: Lolli, Veronica, et al.
Publicado: (2020)

Insights on Single-Dose Espresso Coffee Capsules’ Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties
por: Lopes, Guido R., et al.
Publicado: (2021)

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
por: Caporaso, Nicola, et al.
Publicado: (2022)

Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews
por: Lapčíková, Barbora, et al.
Publicado: (2023)

Impact of agro-forestry systems on the aroma generation of coffee beans
por: Xu, Su, et al.
Publicado: (2022)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Stable Radical Content and Anti-Radical Activity of Roasted Arabica Coffee: From In-Tact Bean to Coffee Brew
por: Troup, Gordon J., et al.
Publicado: (2015)

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity
por: Chacón-Figueroa, Isabel H., et al.
Publicado: (2022)

Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans
por: Jeszka-Skowron, Magdalena, et al.
Publicado: (2022)

Modifying Robusta coffee aroma by green bean chemical pre-treatment
por: Liu, Chujiao, et al.
Publicado: (2019)

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA
por: Chen, Dong, et al.
Publicado: (2021)

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods
por: Wolska, J., et al.
Publicado: (2017)

An AI-powered Electronic Nose System with Fingerprint Extraction for Aroma Recognition of Coffee Beans
por: Lee, Chung-Hong, et al.
Publicado: (2022)

Classification of Coffee Beans by GC-C-IRMS, GC-MS, and (1)H-NMR
por: Arana, Victoria Andrea, et al.
Publicado: (2016)

Roast level and brew temperature significantly affect the color of brewed coffee
por: Yeager, Sara E., et al.
Publicado: (2022)

Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods
por: Gou, Yongzhen, et al.
Publicado: (2023)

Volatile Aroma Compounds in Various Brewed Green Teas
por: Lee, Jeehyun, et al.
Publicado: (2013)

Sensory lexicon and aroma volatiles analysis of brewing malt
por: Su, Xiaoxia, et al.
Publicado: (2022)

Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee
por: Zakaria, Nur Hadiyani, et al.
Publicado: (2023)

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
por: Batali, Mackenzie E., et al.
Publicado: (2020)

Acidity and Antioxidant Activity of Cold Brew Coffee
por: Rao, Niny Z., et al.
Publicado: (2018)

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
por: Cai, Wenchao, et al.
Publicado: (2022)

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
por: Zhang, Zewei, et al.
Publicado: (2022)

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds
por: Fikry, Mohammad, et al.
Publicado: (2019)

Gas-phase volatilomic approaches for quality control of brewing hops based on simultaneous GC-MS-IMS and machine learning
por: Brendel, Rebecca, et al.
Publicado: (2020)

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
por: Caporaso, Nicola, et al.
Publicado: (2018)

Author Correction: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
por: Batali, Mackenzie E., et al.
Publicado: (2021)

Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine
por: Chen, Mengying, et al.
Publicado: (2023)

Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
por: Strocchi, Giulia, et al.
Publicado: (2022)

Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD
por: Moeenfard, Marzieh, et al.
Publicado: (2014)

Coffee Brews: Are They a Source of Macroelements in Human Nutrition?
por: Olechno, Ewa, et al.
Publicado: (2021)

Influence of Various Factors on Caffeine Content in Coffee Brews
por: Olechno, Ewa, et al.
Publicado: (2021)

Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee
por: Wang, Yanbing, et al.
Publicado: (2023)

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
por: Rocha, Sílvia M., et al.
Publicado: (2022)

Profiling Real-Time Aroma from Green Tea Infusion during Brewing
por: Sun, Litao, et al.
Publicado: (2022)

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
por: Rao, Niny Z., et al.
Publicado: (2020)

Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods
por: Zhai, Xingchen, et al.
Publicado: (2022)

Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation
por: Mancini, Ross S., et al.
Publicado: (2018)

Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction
por: Ziefuß, Anna R., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_8s7jt0q0oem7o9sdq4ltodt05r