Characterization of the volatile organic compounds produced from green coffee in different years by gas chromatography ion mobility spectrometry-Reference-Cited by-同舟云学术

Characterization of the volatile organic compounds produced from green coffee in different years by gas chromatography ion mobility spectrometry

Published:2022 Issue:24 Volume:12 Page:15534-15542
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Min Chen¹²,Biyi Mai¹,Jianneng Lu³,Yimin Li²,Yijun Liu¹²^ORCID,Long Cheng⁴

Affiliation:

1. Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, No. 48 Renmindadaonan, Zhanjiang, 524001, China

2. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang, 524001, China

3. College of Tropical Crops Institute, Yunnan Agricultural University, Kunming, 650201, China

4. Modern Agricultural Development Co., Ltd of Zhanjiang Agribusiness Group, No.35 Renmin Avenue Middle, Zhanjiang, 524258, China

Abstract

The effect of storage time on green coffee VOCs was studied by their separation via HS-SPME and identification via GC-MS.

Funder

National Natural Science Foundation of China

Chinese Academy of Tropical Agricultural Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/RA/D2RA01843H

Reference33 articles.

1. The calming effect of roasted coffee aroma in patients undergoing dental procedures

2. Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity

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

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