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Determination of volatile marker compounds of common coffee roast defects
Ni Yang, Chujiao Liu, Xingkun Liu, Tina Kreuzfeldt Degn, Morten Münchow, Ian Fisk
Department of Food Science
71
Citations (Scopus)
248
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Dive into the research topics of 'Determination of volatile marker compounds of common coffee roast defects'. Together they form a unique fingerprint.
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Chemical Compounds
2,5-Dimethylfuran
100%
Indole
63%
Marker
59%
Gas Chromatography Mass Spectrometry (GCMS)
51%
Industry
49%
Phenol
49%
Agriculture & Biology
roasts
93%
odor compounds
73%
maltol
22%
coffee beans
18%
solid phase microextraction
16%
indoles
14%
headspace analysis
14%
temperature profiles
14%
gas chromatography-mass spectrometry
13%
phenol
12%
odors
10%
screening
9%
industry
8%
Medicine & Life Sciences
Coffee
80%
Odorants
72%
2,5-dimethylfuran
23%
maltol
21%
Guaiacol
17%
Solid Phase Extraction
16%
Light
16%
indole
14%
Gas Chromatography-Mass Spectrometry
13%
Phenol
13%
Industry
10%
Temperature
8%