Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)
Xiaolei Fang,
Yanping Chen,
Jie Gao
et al.
Abstract:The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams… Show more
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