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Spectroscopic Study of Volatile Organic Compounds for the Assessment of Coffee Authenticity

This study aimed at defining the infrared spectral signatures of volatile organic compounds (VOCs) of relevant interest for coffee bean authentication and quality control. Fourier Transform Infrared Spectroscopy was employed to acquire the mid-infrared absorption spectra of some representative coffe...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Arianna Elefante, Marilena Giglio, Lavinia Mongelli, Adriana Bux, Andrea Zifarelli, Giansergio Menduni, Pietro Patimisco, Andrea Caratti, Cecilia Cagliero, Erica Liberto, Chiara Cordero, Luciano Navarini, Vincenzo Spagnolo, Angelo Sampaolo
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2025-08-01
Schriftenreihe:Molecules
Schlagworte:
coffee analysis
FTIR
pyridine
pyrazine
furan
Online-Zugang:https://www.mdpi.com/1420-3049/30/17/3487
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