Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)

Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)

The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two meth...

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Hlavní autoři: Xiaolei Fang, Yanping Chen, Jie Gao, Zimu Run, He Chen, Ruoqi Shi, Yingqiu Li, Haihua Zhang, Yuan Liu
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2023-08-01
Edice:Foods
Témata:
coffee
GC×GC–TOF/MS
GC–TOF/MS
volatile organic components
On-line přístup:https://www.mdpi.com/2304-8158/12/16/3123

Internet

https://www.mdpi.com/2304-8158/12/16/3123

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