Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach-Reference-Cited by-同舟云学术

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Published:2024-03 Issue: Volume:21 Page:101119
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Hong Seong Jun,Boo Chang Guk,Yoon Sojeong,Jeong Hyangyeon,Jo Seong Min,Youn Moon Yeon,Kim Jae Kyeom,Kim Young Jun,Shin Eui-Cheol^ORCID

Funder

National Research Foundation of Korea

Ministry of Education

Publisher

Elsevier BV

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5. Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics;Dong;Food Chemistry,2017

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