Titre:
  • Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics
Auteur:Barbosa-Pereira, Letricia LBP; Rojo Poveda, Olga; Ferrocino, Ilario; Giordano, Manuela; Zeppa, Giuseppe
Informations sur la publication:Food research international, 123, page (684-696)
Statut de publication:Publié, 2019-05-29
Sujet CREF:Sciences bio-médicales et agricoles
Sciences agronomiques
Technologie alimentaire
Chimie des denrées alimentaires
Mots-clés:Cocoa bean shell
Cocoa by-product
HS-SMPE/GC-qMS
E-nose
Principal component analysis
Volatile fingerprint
Chemical markers
Cocoa flavour
Note générale:SCOPUS: ar.j
Langue:Anglais
Identificateurs:urn:issn:0963-9969
info:doi/10.1016/j.foodres.2019.05.041
info:pii/S0963996919303540
info:scp/85066950270
info:pmid/31285018