Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS-Reference-Cited by-同舟云学术

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS

Published:2024-01 Issue: Volume:192 Page:115717
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhai Huinan,Dong Wenjiang^ORCID,Tang Yumei,Hu Rongsuo,Yu Xinxin,Chen Xiaoai

Publisher

Elsevier BV

Reference32 articles.

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3. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

4. Characterization of the volatile organic compounds produced from green coffee in different years by gas chromatography ion mobility spectrometry;Chen;RSC Advances,2022

5. Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia;Cortés-Macías;Postharvest Biology and Technology,2022

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