Fingerprint analysis of volatile organic compounds in different varieties ofcoffee beans by gas chromatography-ion mobility spectrometry
In this study, the volatile flavor substances of 4 different varieties of raw coffee beans (A1, B1, C1, D1) and the 4 roasted coffee beans (A2, B2, C2, D2) were tested and analyzed by headspace gas chromatography (HS-GC)-ion migration spectrometry (IMS), and the principal component analysis (PCA) wa...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-255.pdf |
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