Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup
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- 作者：Davide Bressanelloa ; Erica Libertoa ; erica.liberto@unito.it" class="auth_mail" title="E-mail the corresponding author ; Chiara Corderoa ; Patrizia Rubioloa ; Gloria Pellegrinob ; Manuela R. Ruosib ; Carlo Bicchia
- 关键词：Aroma and flavor ; HS-SPME ; SBSE ; GC&ndash ; MS ; Chemometric ; Sensory properties ; Coffee
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：218-226
- 全文大小：468 K
文摘
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Three different sampling of Coffee Aroma were tested simulating the SCAA cupping.
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Chemometric comparison of the sampling approaches shows their interchangeability.
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The discrimination role of the aroma compounds in each sampling depends on their properties.
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Sample sensory description agrees with chemical output.