Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)

• Published in: Flavour and fragrance journal Vol. 35; no. 5; pp. 541 - 560
• Main Authors: Cui, Dan Dan, Liu, Yuan, Chen, Yan Ping, Feng, Xi, Lu, Yu, Yu, Bo
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.09.2020
• Subjects: Acetic acid; Aroma; Aroma compounds; Beans; Caramel; China; Chinese Yunnan coffee; Chocolate; Coffee; dimethyl disulfide; electronic nose; E‐nose; flavor; Flavors; Ketones; Nose; odors; Organic compounds; Powder; principal component analysis; Principal components analysis; Pyrazine; pyrazines; rapid methods; Sensory evaluation; Solid phase methods; SPME‐GC‐TOFMS; Sweet taste; VOCs; Volatile organic compounds; China; Yunnan China
• ISSN: 0882-5734; 1099-1026
• DOI: 10.1002/ffj.3597

SPME‐GC‐TOFMS, E‐nose, and sensory evaluation were used to explore the volatile organic compounds (VOCs) in four Chinese Yunnan coffee at three conditions (beans, ground powder, and brewed coffee). VOCs were detected by GC‐TOFMS and compared the difference between all samples, depending on the VOCs...