Design of volatile organic compounds profiles of roasted <i>Coffea arabica</i> extracts produced by supercritical and conventional solvents-Reference-Cited by-同舟云学术

Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents

Published:2022-06-18 Issue:8 Volume:57 Page:5479-5493
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

de Toledo Paulo R. A. B.¹^ORCID,de Melo Marcelo M. R.²^ORCID,Rodrigues Vítor H.²^ORCID,Pezza Helena R.¹^ORCID,Rocha Sílvia M.³^ORCID,Toci Aline T.⁴^ORCID,Pezza Leonardo¹^ORCID,Portugal Inês²^ORCID,Silva Carlos M.²^ORCID

Affiliation:

1. Institute of Chemistry State University of São Paulo – UNESP 14800‐060 Araraquara SP Brazil

2. CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal

3. Department of Chemistry & LAQV‐REQUIMTE, Campus de Santiago University of Aveiro 3810‐193 Aveiro Portugal

4. Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Sciences (ILACVN) Federal University of Latin American Integration (UNILA) 85867‐970 Foz do Iguaçú, Puerto Rico Brazil

Funder

Laboratório Associado para a Química Verde

European Regional Development Fund

National Research Council

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15882

Reference60 articles.

1. ABIC ‐ Associação Brasileira da Indústria de Café. (2022).Certificações ‐ Qualidade [Internet document].https://www.abic.com.br/certificacoes/qualidade/. Accessed 16/03/2022.

2. Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

3. CHEMICAL CHARACTERIZATION OF ODOR ACTIVE VOLATILE ORGANIC COMPOUNDS EMITTED FROM PERFUMES BY GC/MS-O

4. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

5. Extraction of coffee diterpenes and coffee oil using supercritical carbon dioxide

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