Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5437-5444

  Maeztu, L ^a   Sanz, C ^a   Andueza, S ^a   Paz De Pena M ^a   Bello, J ^a   Cid, C ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Arabica coffee; Brew coffee; Discriminant analysis; Espresso coffee; Key odorants; Multivariate analysis; Principal component analysis; Robusta coffee; Sensory flavor profile; Torrefacto roast

Indexed keywords

PHENOL DERIVATIVE; PYRAZINE DERIVATIVE;

ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; COFFEE; DISCRIMINANT ANALYSIS; FERMENTATION; FLAVOR; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; MULTIVARIATE ANALYSIS; ODOR; OLFACTOMETRY; PRINCIPAL COMPONENT ANALYSIS; STATISTICAL ANALYSIS;

COFFEE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 0035181519     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0107959     Document Type: Article

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