Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics-Reference-Cited by-同舟云学术

Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics

Published:2022-05 Issue: Volume:161 Page:113317
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Ke,Cheng Jinhuan,Hong Qidi,Dong Wenjiang,Chen Xiaoai,Wu Guiping,Zhang Zhenzhen

Funder

Hainan Province Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics;Barbosa-Pereira;Food Research International,2019

4. Variability of single bean coffee volatile compounds of arabica and robusta roasted coffees analysed by SPME-GC-MS;Caporaso;Food Research International,2018

5. Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans;Cheng;Food Sciences and Nutrition,2019

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