Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed - Petisca, Catarina; Pérez-Palacios, Trinidad; Farah, Adriana; Pinho, Olívia; Ferreira, Isabel M.P.L.V.O. (Food and bioproducts processing, 2013)
Keywords: Acetates; Coffee; Espresso coffee; Furanic compounds; Furans; furfural; furfuryl alcohol; gas chromatography; GC–MS; Ground coffee; Grounds; headspace analysis; hydrocarbons; Ketones; mass spectrometry; principal component analysis; pyrazines; Pyridines; pyrroles; Roasting; solid phase microextraction; SPME; Volatile compounds; Volatiles; Ground coffee; GC–MS; SPME; Furanic compounds; Espresso coffee; Volatiles