Detection of coffee flavour ageing by solid-phase microextraction/surface acoustic wave sensor array technique (SPME/SAW)

•A new and affordable method to measure coffee ageing is presented.•This method is compared to traditional analytical techniques.•The new method showed a linear dependency between VOC concentration and storage time.•The presented SPME/SAW-technique allows detection of coffee ageing. The use of polym...

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Veröffentlicht in:	Food chemistry 2015-06, Vol.176, p.212-218
Hauptverfasser:	Barié, Nicole, Bücking, Mark, Stahl, Ullrich, Rapp, Michael
Format:	Artikel
Sprache:	eng
Schlagworte:	Benzenesulfonates Chromatography, Gas - methods Coffee - chemistry Coffee ageing Flavour Microfluidic Analytical Techniques - methods SAW Sensors Solid Phase Microextraction - methods Volatile Organic Compounds
Online-Zugang:	Volltext
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