Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas
chromatography-olfactometry (GC-O) and gas chromatography–mass spectrometry (GC …

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee
flavor is extremely complex and arises from numerous chemical, biological and physical …

Solid phase microextraction (SPME) is a versatile, nonex-haustive sample preparation tool
that has been demonstrated to be well-suited for facile and effective analysis of a broad …

Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly
widespread all over the globe. Its popularity is in part attributed to the intense aroma and …

We review the use of static headspace (S-HS) and dynamic headspace (D-HS) techniques
for the extraction of volatiles from different matrices. We present fundamentals and the most …

The present study aimed to investigate coffee flavour perception and release as function of
serving temperature to support standardisation in the specialty coffee branch. The coffee …

The profile of major classes of furanic compounds, as well as other volatile compounds, was
evaluated by headspace solid-phase microextraction GC/MS in Arabica ground coffee …

Solid-phase microextraction (SPME) has experienced significant development since its
introduction as a sample-pretreatment technique in the early 1990s. SPME is suitable for …

An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with
sensory analysis was used to present the effects of different extraction methods (ie, Pure …

The acceptance of many foods is related to traditional cooking practices, which create taste
and texture and are important to digestibility, preservation, and the reduction of foodborne …