Analysis of the Flavor Quality of Coffee Using Multiple Omic Technologies Combined with Electronic Sensory Detection Technology
By the combined use of metabolomics, flavoromics, and rapid electronic sensory detection technology, this study identified and analyzed the differences in flavor quality of six coffees. The results suggested that 2,6-dimethylpyrazine, 2-ethylhexan-1-ol, acetoin, isovaleric acid, and methyl valerate...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-034.pdf |