Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning

This study examines the volatilome of good and oxidised coffee samples from two commercial coffee species (i.e., Coffea arabica (arabica) and Coffea canephora (robusta)) in different packagings (i.e., standard with aluminium barrier and Eco-caps) to define a fingerprint potentially describing their...

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Detalles Bibliográficos
Autores principales: Strocchi, Giulia, Bagnulo, Eloisa, Ruosi, Manuela R., Ravaioli, Giulia, Trapani, Francesca, Bicchi, Carlo, Pellegrino, Gloria, Liberto, Erica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778272/
https://www.ncbi.nlm.nih.gov/pubmed/36553825
http://dx.doi.org/10.3390/foods11244083

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778272/
https://www.ncbi.nlm.nih.gov/pubmed/36553825
http://dx.doi.org/10.3390/foods11244083

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