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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Auteurs principaux:	Gema Cascos, Jesús Lozano, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2023-12-01
Collection:	Foods
Sujets:	green coffee coffee quality tasting panel coffee aroma quality electronic nose
Accès en ligne:	https://www.mdpi.com/2304-8158/13/1/87
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