Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control-Reference-Cited by-同舟云学术

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

Published:2018-06-12 Issue:27 Volume:66 Page:7096-7109
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bressanello Davide¹,Liberto Erica¹^ORCID,Cordero Chiara¹^ORCID,Sgorbini Barbara¹,Rubiolo Patrizia¹^ORCID,Pellegrino Gloria²,Ruosi Manuela R.²,Bicchi Carlo¹

Affiliation:

1. Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125 Torino, Italy

2. Lavazza S.p.A., Strada Settimo 410, 10156 Torino, Italy

Funder

Universit?? degli Studi di Torino

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01340

Reference46 articles.

1. Complexity of coffee flavor: A compositional and sensory perspective

2. Taste–Odor Integration in Espresso Coffee

3. Multisensory processes in flavour perception and their influence on food choice

4. Specialty Coffee Association of America. Cupping Specialty Coffee, 2015; pp 1–10. http://www.scaa.org/PDF/resources/cupping-protocols.pdf (Accessed December 2016).

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