Navegação Periódicos por assunto "SPME-GC/MS"

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Variability of volatile compound profiles during two coffee fermentation times in northern Peru using SPME-GC/MS

Perez, Jhordy; Calderon, Martha Steffany; Bustamante, Danilo Edson; Caetano, Aline Camila; Mendoza, Jani Elisabet; Fernandez-Güimac, Samia Littly Jahavely (Instituto de Tecnologia de Alimentos – ITAL, 2023-05-15)

The time of the fermentation process of coffee from northern Peru is variable (9 to 48 hours) since coffee farmers do not use standardized processes, causing a variety of coffee qualities. This study aimed to identify ...