The Use of an Electronic Aroma-sensing Device to Assess Coffee Differentiation—Comparison with SPME Gas Chromatography–Mass Spectrometry Aroma Patterns-Reference-Cited by-同舟云学术

The Use of an Electronic Aroma-sensing Device to Assess Coffee Differentiation—Comparison with SPME Gas Chromatography–Mass Spectrometry Aroma Patterns

Published:2001-10 Issue:5 Volume:14 Page:513-522
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Costa Freitas A.M.,Parreira C.,Vilas-Boas L.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

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3. Differentiation of strawberry varieties through purge-and-trap HRGC-MS, HRGC-FTIR and principal component analysis;Gomes Da Silva;J. High Resol. Chromatogr.,1997

4. Solventless determination of caffeine in beverages using solid-phase microextraction with fused silica fibers;Hawthorne;J. Chromatogr.,1992

5. Sensory analysis: basis and use for the study of aromas;Issanchou;Analusis,1992

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