Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

(2018) Julián Zapata et al.   CyTA-Journal of Food

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

(2018) Davide Bressanello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the quality of coffee extracts concentrated by osmotic evaporation

(2018) Alexandre Paiva et al.   JOURNAL OF FOOD ENGINEERING

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

(2018) Julián Zapata et al.   CyTA-Journal of Food

Modifying Robusta coffee aroma by green bean chemical pre-treatment

(2018) Chujiao Liu et al.   FOOD CHEMISTRY

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

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination

(2018) Yan Ping Chen et al.   FOOD CHEMISTRY

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

(2018) Chujiao Liu et al.   FOOD CHEMISTRY

Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

(2017) Davide Bressanello et al.   FOOD CHEMISTRY

Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry

(2017) Yuqin He et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of volatile marker compounds of common coffee roast defects

(2016) Ni Yang et al.   FOOD CHEMISTRY

Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

(2016) Yan Ping Chen et al.   JOURNAL OF SENSORY STUDIES

The kinetics of coffee aroma extraction

(2014) Frédéric Mestdagh et al.   FOOD RESEARCH INTERNATIONAL

Developing Lexicons: A Review

(2013) Lydia J.R. Lawless et al.   JOURNAL OF SENSORY STUDIES

Pressurised liquid extraction of volatile compounds in coffee bean

(2013) Mun-Wai Cheong et al.   TALANTA

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

(2012) Giovanni Caprioli et al.   FOOD CHEMISTRY

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

(2011) Małgorzata A Majcher et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

(2008) Juerg Baggenstoss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment

(2008) Adriana S. Franca et al.   JOURNAL OF FOOD ENGINEERING