Prediction models for Arabica coffee beverage quality based on aroma analyses and chemometrics

In this work, soft modeling based on chemometric analyses of coffee beverage sensory data and the chromatographic profiles of volatile roasted coffee compounds is proposed to predict the scores of acidity, bitterness, flavor, cleanliness, body, and overall quality of the coffee beverage. A partial l...

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Veröffentlicht in:	Talanta (Oxford) 2012-11, Vol.101, p.253-260
Hauptverfasser:	Ribeiro, J.S., Augusto, F., Salva, T.J.G., Ferreira, M.M.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Analytical chemistry Bitterness Chemistry Chemometrics Chromatography, Gas Coffee - standards Exact sciences and technology Flavor Models, Theoretical Odorants Overall quality Sensorial data Solid Phase Microextraction SPME
Online-Zugang:	Volltext
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