Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics-Reference-Cited by-同舟云学术

Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics

Published:2019-02 Issue: Volume:273 Page:178-185
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Belchior Verônica,Botelho Bruno Gonçalves,Oliveira Leandro S.,Franca Adriana S.

Funder

CNPq

FAPEMIG

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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2. Potential of diffuse reflectance infrared fourier transform spectroscopy and chemometrics for coffee quality evaluation;Belchior;International Journal of Food Engineering,2016

3. Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee;Bertone;Food Control,2016

4. Evolution of sensory aroma attributes from coffee beans to brewed coffee;Bhumiratana;LWT – Food Science and Technology,2011

5. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup;Bressanelo;Food Chemistry,2017

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