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Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking

Suhuan Mei, Jian Ding, Xiumin Chen

2023Food Research International77 citationsDOI

Topics & Concepts

ChemistryDimethyl trisulfideAromaAcetaldehydeNonanalChlorogenic acidFood scienceChromatographyOrganic chemistrySulfurEthanolDimethyl disulfideTea Polyphenols and EffectsCoffee research and impactsOlfactory and Sensory Function Studies
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking | Litcius