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Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS, GC-IMS, and GC-E-Nose

Xueying Shi, Yue Li, Dejian Huang, Shangwei Chen, Song Zhu

2025Food Chemistry25 citationsDOI

Topics & Concepts

ChemistryGas chromatography–mass spectrometryElectronic noseChromatographyRoastingCoffea arabicaMass spectrometryBotanyNanotechnologyBiologyMaterials sciencePhysical chemistryCoffee research and impactsFood Chemistry and Fat AnalysisTea Polyphenols and Effects
Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS, GC-IMS, and GC-E-Nose | Litcius