Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis-Reference-Cited by-同舟云学术

Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis

Published:2020-03-16 Issue:38 Volume:68 Page:10424-10431
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sittipod Sichaya¹,Schwartz Eric¹,Paravisini Laurianne¹,Tello Edisson¹,Peterson Devin G.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States

Funder

Flavor Research and Education Center, Ohio State University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01479

Reference29 articles.

1. Cupping and Grading—Discovering Character and Quality

2. Specialty Coffee Association (SCA). U.S. Specialty Coffee Consumption Trends; SCA: Santa Ana, CA, 2017; https://www.scanews.coffee/wp-content/uploads/2017/11/SCA_Consumption_US_Letter_V2.pdf.

3. Chemical and Physical Aspects of Green Coffee and Coffee Products

4. Coffee Quality Institute (CQI). 2018 Annual Report; CQI: Aliso Viejo, CA, 2018; https://s3.amazonaws.com/cdn.coffeeinstitute.org/wp-content/uploads/2019/03/22100918/CQI_Annual_Report-V7_21-03-19.pdf.

5. Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

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