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Study of the sensory profile of Coffea canephora through malting/fermentation using HS-SPME-GC‐MS and synthetic sampling combined with random forest

Evandro Messias, Cleidiana Vieira Guimarães, José Maria Rodrigues da Luz, Ellisson H. de Paulo, Emanuele Catarina da Silva Oliveira, Márcia H.C. Nascimento, Marco Flôres Ferrão, Rogério Carvalho Guarçoni, Paulo R. Filgueiras, Lucas Louzada Pereira

2025Food Chemistry9 citationsDOI

Topics & Concepts

Coffea canephoraRandom forestSampling (signal processing)Food scienceChemistryMathematicsBotanyBiologyComputer scienceCoffea arabicaArtificial intelligenceComputer visionFilter (signal processing)Coffee research and impactsTea Polyphenols and EffectsMeat and Animal Product Quality
Study of the sensory profile of Coffea canephora through malting/fermentation using HS-SPME-GC‐MS and synthetic sampling combined with random forest | Litcius