Multidimensional gas chromatography in food analysis
Y Nolvachai, C Kulsing, PJ Marriott - TrAC Trends in Analytical Chemistry, 2017 - Elsevier
Multidimensional gas chromatography (MDGC) offers excellent separation efficiency that
serves advanced characterisation of volatiles and semi-volatiles in food samples. An …
serves advanced characterisation of volatiles and semi-volatiles in food samples. An …
Ambient mass spectrometry for food science and industry
Ambient mass spectrometry (AMS) allows direct molecular characterization of various raw
food samples with minimal or no sample pretreatment. Because of the excellent sensitivity …
food samples with minimal or no sample pretreatment. Because of the excellent sensitivity …
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans
M Bolka, S Emire - Food science & nutrition, 2020 - Wiley Online Library
The effects of drum, fluidized bed, and traditional type of coffee roasting technologies on the
cup quality and bioactive compounds of Yirgacheffe, Harar, and Sidama variety specialty …
cup quality and bioactive compounds of Yirgacheffe, Harar, and Sidama variety specialty …
Influence of various processing parameters on the microbial community dynamics, metabolomic profiles, and cup quality during wet coffee processing
SJ Zhang, F De Bruyn, V Pothakos… - Frontiers in …, 2019 - frontiersin.org
Post-harvest wet coffee processing is a commonly applied method to transform coffee
cherries into green coffee beans through depulping or demucilaging, fermentation, washing …
cherries into green coffee beans through depulping or demucilaging, fermentation, washing …
Chemical and sensory profile of new genotypes of Brazilian Coffea canephora
MF Lemos, C Perez, PHP da Cunha, PR Filgueiras… - Food chemistry, 2020 - Elsevier
Abstract The study of Brazilian Conilon coffee genotypes with unknown chemical
composition and sensory quality is extremely important since these data may contribute to …
composition and sensory quality is extremely important since these data may contribute to …
Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions
M Zarebska, N Stanek, K Barabosz, A Jaszkiewicz… - Scientific Reports, 2022 - nature.com
Currently, there is no technology for the storage of green coffee (GrC), that results in
obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects …
obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects …
Analysis and classification of coffee beans using single coffee bean mass spectrometry with machine learning strategy
Coffee is a daily essential, with prices varying based on taste, aroma, and chemical
composition. However, distinguishing between different coffee beans is challenging due to …
composition. However, distinguishing between different coffee beans is challenging due to …
Identification of Phytochemical Compounds in Coffea arabica Whole Coffee Cherries and Their Extracts by LC-MS/MS
The current work assessed the phytochemical contents of Arabica whole coffee cherry
(WCC) and its two commercially available extracts: a minimum 40% chlorogenic acid (CGA; …
(WCC) and its two commercially available extracts: a minimum 40% chlorogenic acid (CGA; …
Quantitative lipidomics in green robusta coffees from the Brazilian Amazon by LC-HRMS
Lipids play an important role in coffee bean development and impact the coffee brew quality.
The lipid fraction of raw coffee beans is mainly composed of triacylglycerols (TG) and other …
The lipid fraction of raw coffee beans is mainly composed of triacylglycerols (TG) and other …
Capillary electrophoresis-mass spectrometry metabolic fingerprinting of green and roasted coffee
R Pérez-Míguez, E Sánchez-López, M Plaza… - … of Chromatography A, 2019 - Elsevier
The aim of this work was to develop a capillary electrophoresis-mass spectrometry (CE-ESI-
QToF-MS) method to carry out the metabolic fingerprinting of green and roasted coffee …
QToF-MS) method to carry out the metabolic fingerprinting of green and roasted coffee …