QCM sensor with polystyrene coating as a candidate for coffee aroma sensor
Author:
Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/5.0166856
Reference10 articles.
1. Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee
2. Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array
3. 16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing
4. Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process
5. Aroma analysis of coffee brew by gas chromatography-olfactometry
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