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Identification Of Geographical Origin Of Coffee Before And After Roasting By Electronic Noses
Università di Modena e Reggio Emilia.
University of Brescia.ORCID iD: 0000-0003-1785-7177
CNR IDASC SENSOR Lab, University of Brescia.
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2011 (English)In: OLFACTION AND ELECTRONIC NOSE, 2011, p. 86-87Conference paper, Published paper (Refereed)
Abstract [en]

Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Differentiation of coffees on the basis of geographical origin is still a challenging issue, though possible by means of chemical techniques [1]. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles [2]. Since the final global volatile composition is also determined by the cultivation climatic conditions, Electronic Noses (ENs) could be interesting candidates for distinguishing the geographical provenience by exploiting differences in chemical volatile profile. The present investigation is directed toward the characterization of green and roasted coffees samples according to their geographical origin.

Place, publisher, year, edition, pages
2011. p. 86-87
Series
A I P Conference Proceedings Series, ISSN 0094-243X ; 1362
National Category
Other Physics Topics
Research subject
Experimental physics
Identifiers
URN: urn:nbn:se:ltu:diva-28062DOI: 10.1063/1.3626316Scopus ID: 80053235130Local ID: 1b7cfe70-4879-47ce-8d3f-160947508fb5OAI: oai:DiVA.org:ltu-28062DiVA, id: diva2:1001255
Conference
International Symposium on Olfacation and Electronic Nose : International Symposium on Olfacation and Electronic Nose 02/05/2011 - 05/05/2011
Note
Upprättat; 2011; 20160601 (inah)Available from: 2016-09-30 Created: 2016-09-30 Last updated: 2017-11-25Bibliographically approved

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