Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)-Reference-Cited by-同舟云学术

Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)

Published:2020-06-29 Issue:5 Volume:35 Page:541-560
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Cui Dan Dan¹,Liu Yuan²^ORCID,Chen Yan Ping²,Feng Xi³,Lu Yu⁴,Yu Bo⁴^ORCID

Affiliation:

1. School of Resources Environmental and Chemical Engineering Nanchang University Nanchang China

2. School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China

3. Department of Animal Science Iowa State University Ames IA USA

4. Sino‐German Joint Research Institute Nanchang University Nanchang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3597

Reference48 articles.

1. 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

2. Evaluation of the quality of coffee extracts concentrated by osmotic evaporation

3. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

4. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

5. The kinetics of coffee aroma extraction

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