Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS, GC-IMS, and GC-E-Nose

作者：Xueying Shi, Yue Li, Dejian Huang, Shangwei Chen, Song Zhu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144079 · 被引用次数：30 · 研究领域：Coffee research and impacts、Food Chemistry and Fat Analysis、Tea Polyphenols and Effects