A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography–Olfactometry–Mass Spectrometry Technique: Headspace–Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography–Olfactometry–Mass Spectrometry Technique: Headspace–Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds

Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing populari...

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Bibliografiske detaljer
Main Authors: Esteban Narváez, Esteban Zapata, Juan David Dereix, Carlos Lopez, Sandra Torijano-Gutiérrez, Julián Zapata
Format: Article
Sprog:English
Udgivet: MDPI AG 2024-08-01
Serier:Molecules
Fag:
cold brew (CB)
aroma
flavor
coffee
headspace–solid-phase microextraction (HS-SPME)
headspace–solid-phase extraction (HS-SPE)
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