Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Published 2018 View Full Article

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Title
Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS
Authors
Keywords
Drying techniques, Roasted coffee beans, Electronic nose, Electronic tongue, HS-SPME-GC-MS
Journal
FOOD CHEMISTRY
Volume 272, Issue -, Pages 723-731
Publisher
Elsevier BV
Online
2018-08-18
DOI
10.1016/j.foodchem.2018.08.068

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