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Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide...

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Main Authors: Gema Cascos, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor
Format: Artigo
Language:Inglês
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
roasted coffee
sensory analysis
electronic nose
acrylamide
5-hydroxymethylfurfural
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/13/5/768
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