Solid-phase microextraction (SPME) is a simple, sensitive, rapid and solvent-free technique
for the extraction of analytes from gaseous, liquid and solid samples and takes a leading …

Electronic nose and tongue sensors and chemometric multivariate analysis were applied to
characterize and classify 7 Chinese robusta coffee cultivars with different roasting degrees …

Dry food has the advantages of a convenient storage, long shelf life, and so on, which is
widely consumed at present. And there is increased awareness of quality attributes of …

Coffee quality is the main factor for its valorization, several factors influence the final product,
however it is the chemical constituents that attribute the final flavor and aroma to the coffee …

The use of a miniaturized potentiometric electronic tongue based on low-selective polymeric
sensors was demonstrated for the discrimination and sensory characterization of coffee …

Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes,
growth conditions, and harvest time. In this study, umami compounds in 12 species of edible …

Brassica vegetables, such as cabbage, have many health benefits arising from their
antioxidant and anticancer properties. These properties are endowed by the metabolite …

An amperometric sensory approach based on boron-doped diamond (BDD) electrodes
decorated with transition metals nano-catalysts was assessed for coffee discrimination in …

This paper demonstrates a new approach to relate electronic tongue (E-tongue) to human
perception for fine quality of beverage. Six civet, one weasel and one non-civet coffees were …

To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD
powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist …