Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS-Reference-Cited by-同舟云学术

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Published:2019-01 Issue: Volume:272 Page:723-731
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dong Wenjiang,Hu Rongsuo,Long Yuzhou,Li Hehe^ORCID,Zhang Yanjun,Zhu Kexue,Chu Zhong

Funder

National Natural Science Foundation of China

Beijing Technology and Business University

CATAS

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. A comprehensive study on the themophysical material properties for an innovative coffee drying process;Burmester;Drying Technology,2011

4. Neapolitan coffee brew chemical analysis in comparison to expresso, moka and American brews;Caporaso;Food Research International,2014

5. Influence of genotype and environment on coffee quality;Cheng;Trends in Food Science and Technology,2016

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