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Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-m...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Simone Angeloni, Serena Scortichini, Dennis Fiorini, Gianni Sagratini, Sauro Vittori, Silva D. Neiens, Martin Steinhaus, Valtcho D. Zheljazkov, Filippo Maggi, Giovanni Caprioli
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2020-06-01
Schriftenreihe:Molecules
Schlagworte:
coffee silverskin
GC-O
aroma
volatile compounds
bioactive compounds
SPME
Online-Zugang:https://www.mdpi.com/1420-3049/25/13/2993
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