Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1127-1133

  Caprioli, Giovanni ^a   Cortese, Manuela ^a   Cristalli, Gloria ^a   Maggi, Filippo ^a   Odello, Luigi ^b   Ricciutelli, Massimo ^a   Sagratini, Gianni ^a   Sirocchi, Veronica ^a   Tomassoni, Giacomo ^a   Vittori, Sauro ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

^b Centro Studi Assaggiatori   (Italy)

Author keywords

Arabica and Robusta coffee; Espresso coffee; Espresso coffee machine; Extraction temperature and pressure; HS SPME GC MS

Indexed keywords

AURELIA; CHROMATOGRAPHY-MASS SPECTROMETRY; ESPRESSO COFFEE MACHINE; ESPRESSO MACHINES; EXTRACTION TEMPERATURES; HEADSPACES; HS-SPME-GC/MS; MACHINE SETTINGS; PRESSURE SETTINGS; ROBUSTA COFFEE; SENSORY PROFILES; SOLID-PHASE; SPME-GC-MS; TECHNICAL CONDITIONS; TWO PARAMETER;

CHEMICAL ANALYSIS; GAS CHROMATOGRAPHY;

COFFEE;

AROMA; ARTICLE; COFFEE; COMPARATIVE STUDY; CONTROLLED STUDY; CULTIVAR; ESPRESSO COFFEE; FOOD PROCESSING; FOOD QUALITY; HEADSPACE SOLID PHASE MICRO EXTRACTION GAS CHROMATOGRAPHY MASS SPECTROMETRY; MACHINE; MASS FRAGMENTOGRAPHY; PRESSURE; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

COFFEA; COFFEE; COOKING; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; PRESSURE; SMELL; SOLID PHASE EXTRACTION;

AURELIA; COFFEA CANEPHORA;

EID: 84865759353     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.024     Document Type: Article

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