Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide...

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Bibliographic Details

Published in:	Foods
Main Authors:	Gema Cascos, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor
Format:	Article
Language:	English
Published:	MDPI AG 2024-03-01
Subjects:	roasted coffee sensory analysis electronic nose acrylamide 5-hydroxymethylfurfural volatile compounds
Online Access:	https://www.mdpi.com/2304-8158/13/5/768