Concepedia

Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry

Aileen Pua, Hazel Lau, Shao‐Quan Liu, Lay Peng Tan, Rui Min Vivian Goh, Benjamin Lassabliere, Kwong-Chee Leong, Jingcan Sun, Maurin Cornuz, Bin Yu

Food Chemistry · 2019 · 48 citations · 25 references

DOI

Concepts

References

25

Volatile composition and antioxidant capacity of Arabica coffee

Mun Wai Cheong, Kau Hin Tong, Jeremy Jian Ming Ong et al. · Food Research International · 2013 · 169 citations

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Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Laura Maeztu, Cristina Sanz, Susana Andueza et al. · Journal of Agricultural and Food Chemistry · 2001 · 159 citations

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

Davide Bressanello, Erica Liberto, Chiara Cordero et al. · Food Chemistry · 2016 · 146 citations · Full text

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Chemical Interactions between Odor-Active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages

Thomas Hofmann, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2001 · 129 citations

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Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Sung‐Tong Chin, Graham T. Eyres, Philip J. Marriott · Journal of Chromatography A · 2011 · 121 citations

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