Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans

The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (<i>Coffea arabica</i>) using two analysis approaches to classify the fresh product. High-quality coffee presented the highest values for positive attribu...

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Detalhes bibliográficos

Principais autores:	Gema Cascos, Jesús Lozano, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-12-01
coleção:	Foods
Assuntos:	green coffee coffee quality tasting panel coffee aroma quality electronic nose
Acesso em linha:	https://www.mdpi.com/2304-8158/13/1/87
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