Characterisation of differential aroma markers in roasted coffee powder samples by GC×GC- TOF- MS and multivariate statistical analysis-Reference-Cited by-同舟云学术

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Characterisation of differential aroma markers in roasted coffee powder samples by GC×GC- TOF- MS and multivariate statistical analysis

Published:2024-06 Issue: Volume:59 Page:104207
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Cai Weitong,Feng Tao^ORCID,Yao Lingyun,Sun Min,Song Shiqing,Wang Huatian,Yu Chuang,Liu Qian

Publisher

Elsevier BV

Reference44 articles.

1. Characterization of flavor compounds released during grinding of roasted robusta coffee beans;Akiyama;Food Science and Technology Research,2005

2. Chambers E. Evolution of sensory aroma attributes from coffee beans to brewed coffee;Bhumiratana;LWT - Food Science and Technology,2011

3. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup;Bressanello;Food Chemistry,2017

4. Coffee flavour:an overview;Buffo;Flavour and Fragrance Journal,2004

5. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS;Caporaso;Food Research International,2018

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