Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 keton...

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Hlavní autoři:	Linfen Zhao, Yanhua Wang, Dongyu Wang, Zejuan He, Jiashun Gong, Chao Tan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-05-01
Edice:	Foods
Témata:	coffee probiotics fermentation aroma headspace-gas chromatography-ion mobility spectrometry
On-line přístup:	https://www.mdpi.com/2304-8158/12/10/2015
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