Investigating sensory-classified roasted arabica coffee with GC × GC-TOFMS and chemometrics to understand potato taste defect

Author:

Cain Caitlin N.ORCID,Gaida Meriem,Stefanuto Pierre-Hugues,Focant Jean-François,Synovec Robert E.,Jackels Susan C.,Skogerboe Kristen J.

Funder

National Science Foundation

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference67 articles.

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2. Volatile compounds as potential defective coffee beans’ markers;Toci;Food Chem.,2008

3. Volatile fingerprint of Brazilian defective coffee seeds: Corroboration of potential marker compounds and identification of new low quality indicators;Toci;Food Chem.,2014

4. R. Becker, B. Dohla, S. Nitz, O.G. Vitzthum, Identification of the “Peasy” Off-Flavour Note in Central African Coffees, in: 12th Int. Sci. Colloq. Coffee, Montreaux, Switzerland, 29 June - 3 July 1987, Association for Science and Information on Coffee (ASIC), Paris, France, 1987: pp. 203–215.

5. Removing the “potato taste” from Burundian Arabica;Bouyjou;Plant. Rech. Dev.,1999

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