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

Wenjiang Dong; Rongsuo Hu; Yuzhou Long; Hehe Li; Yanjun Zhang; Kexue Zhu; Zhong Chu

doi:10.1016/j.foodchem.2018.08.068

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: Wenjiang Dong, Rongsuo Hu, Yuzhou Long, Hehe Li, Yanjun Zhang, Kexue Zhu, Zhong Chu - Food Chemistry 2018 cited by 306

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 | Litlas