HS-SPME-GC-MS combined with metabolomic approach to discriminate volatile compounds of Brazilian coffee from different geographic origins
Renata Silva Mourão, Ananda Lima Sanson, Maria Elvira Poleti Martucci
Topics & Concepts
AromaChemistryMetabolomicsFlavorGas chromatography–mass spectrometryMass spectrometrySolid-phase microextractionFood scienceComposition (language)Partial least squares regressionCoffea arabicaGas chromatographyPrincipal component analysisChromatographyBotanyBiologyMathematicsPhilosophyLinguisticsStatisticsCoffee research and impactsTea Polyphenols and EffectsFermentation and Sensory Analysis