Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry

•Volatiles of Arabica coffees of four origins extracted by HS-SPME and SAFE.•Key Arabica coffee odourants revealed by AEDA.•Optimisation of low energy EI GC-QTOF method to improve resolution and sensitivity.•Utilisation of low energy EI GC-QTOF to measure coffee odourants at trace level.•Arabica cof...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2020-01, Vol.302, p.125370-125370, Article 125370
Hauptverfasser:	Pua, Aileen, Lau, Hazel, Liu, Shao Quan, Tan, Lay Peng, Goh, Rui Min Vivian, Lassabliere, Benjamin, Leong, Kwong-Chee, Sun, Jingcan, Cornuz, Maurin, Yu, Bin
Format:	Artikel
Sprache:	eng
Schlagworte:	AEDA Coffee GC-QTOF Low energy EI Volatiles
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!