Study of the sensory profile of Coffea canephora through malting/fermentation using HS-SPME-GC‐MS and synthetic sampling combined with random forest

已完结 10 由犇发布于 2025/9/15 10:48:02

DOI:10.1016/j.foodchem.2025.144907
作者：Evandro Messias ,?Cleidiana V. Guimar?es ,?José M.R. da Luz ,?Ellisson H. de Paulo ,?Emanuele C. da S. Oliveira ,?Márcia H.C. Nascimento ,?Marco F. Ferr?o ,?Rogério C. Guar?oni ,?Paulo R. Filgueira
文献类型：期刊论文
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Elsevier

Abstract：The sensory attributes of Coffea canephora beverages depend on the chemical composition of the bean, especially to the content of volatile organic compounds (VOCs). However, the relative abu

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