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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%
Gas Chromatography Mass Spectrometry (GCMS)
51%
Indole
63%
Industry
49%
Marker
59%
Phenol
49%
Agriculture & Biology
coffee beans
18%
gas chromatography-mass spectrometry
13%
headspace analysis
14%
indoles
14%
industry
8%
maltol
22%
odor compounds
73%
odors
10%
phenol
12%
roasts
93%
screening
9%
solid phase microextraction
16%
temperature profiles
14%
Medicine & Life Sciences
2,5-dimethylfuran
23%
Coffee
80%
Gas Chromatography-Mass Spectrometry
13%
Guaiacol
17%
indole
14%
Industry
10%
Light
16%
maltol
21%
Odorants
72%
Phenol
13%
Solid Phase Extraction
16%
Temperature
8%