Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics
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Title
Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics
Authors
Keywords
Robusta coffee, HS-SPME/GC-MS, Drying process, Volatile compounds, Chemometrics
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 161, Issue -, Pages 113317
Publisher
Elsevier BV
Online
2022-03-19
DOI
10.1016/j.lwt.2022.113317
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