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Flavour Profiling of Filter Coffee using HiSorb Sorptive Extraction and TD–GC–MS

This study shows that the wide range of volatile and semi-volatile organic compounds (VOCs and SVOCs) giving rise to the flavour of coffee can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).

 

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