Rapid Classification of Unroasted Green Coffee Beans and Spices Based on the Tentative Determination of Volatile Compounds by Solid-Phase Dynamic Extraction (SPDE) and Gas Chromatography–Mass Spectrometry (GC–MS) with Supervised Learning

Rapid Classification of Unroasted Green Coffee Beans and Spices Based on the Tentative Determination of Volatile Compounds by Solid-Phase Dynamic Extraction (SPDE) and Gas Chromatography–Mass Spectrometry (GC–MS) with Supervised Learning

The present study comprises the second part of our previous work that dealt mainly with the phytochemical and physicochemical characterization of commercial unroasted green coffee beans, clove, cinnamon–clove and nutmeg ethanolic extracts of grape origin. In the present study, we focused on producin...

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Bibliographic Details
Main Authors: Dimitrios G. Lazaridis, Evelyna K. Kokkosi, Emmanouela N. Mylonaki, Vassilios K. Karabagias, Nikolaos D. Andritsos, Ioannis K. Karabagias
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Separations
Subjects:
unroasted green coffee
cinnamon and clove
nutmeg
solid-phase dynamic extraction (SPDE)
gas chromatography–mass spectrometry (GC–MS)
Online Access:https://www.mdpi.com/2297-8739/11/12/351
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