What happens at the aroma of coffee beans after roasting?

[1]P. D. C. Mancha Agresti, A. S. Franca, L. S. Oliveira, and R. Augusti, “Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile,” Food Chem., vol. 106, no. 2, pp. 787–796, Jan. 2008. Search in Google Scholar

[2]G. Sberveglieri, I. Concina, E. Comini, M. Falasconi, M. Ferroni, and V. Sberveglieri, “Synthesis and integration of tin oxide nanowires into an electronic nose,” Vacuum, vol. 86, no. 5, pp. 532– 535, Jan. 2012. Search in Google Scholar

[3]J. W. Gardner, H. V. Shurmer, and T. T. Tan, “Application of an electronic nose to the discrimination of coffees,” Sensors Actuators B Chem., vol. 6, no. 1–3, pp. 71–75, Jan. 1992. Search in Google Scholar

[4]D. D. Roberts, P. Pollien, and C. Milo, “Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.,” J. Agric. Food Chem., vol. 48, no. 6, pp. 2430–7, Jun. 2000. Search in Google Scholar

[5]T. Dewettinck, K. Van Hege, and W. Verstraete, “The electronic nose as a rapid sensor for volatile compounds in treated domestic wastewater.,” Water Res., vol. 35, no. 10, pp. 2475–83, Jul. 2001. Search in Google Scholar

[6]O. Gonzalez-Rios, M. L. Suarez-Quiroz, R. Boulanger, M. Barel, B. Guyot, J.-P. Guiraud, and S. Schorr-Galindo, “Impact of ‘ecological’ post-harvest processing on the volatile fraction of coffee beans: I. Green coffee,” J. Food Compos. Anal., vol. 20, no. 3–4, pp. 289–296, May 2007. Search in Google Scholar

[7]C. Yeretzian, A. Jordan, R. Badoud, and W. Lindinger, “From the green bean to the cup of coffee: investigating coffee roasting by online monitoring of volatiles,” Eur. Food Res. Technol., vol. 214, no. 2, pp. 92–104, Feb. 2002. Search in Google Scholar

[8]F. Mestdagh, T. Davidek, M. Chaumonteuil, B. Folmer, and I. Blank, “The kinetics of coffee aroma extraction,” Food Res. Int., Mar. 2014. Search in Google Scholar

[9]J. S. Ribeiro, M. M. C. Ferreira, and T. J. G. Salva, “Talanta Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy,” Talanta, vol. 83, no. 5, pp. 1352–1358, 2011. Search in Google Scholar

[10]J.-K. Moon and T. Shibamoto, “Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans,” J. Agric. Food Chem., vol. 57, no. 13, pp. 5823–5831, Jul. 2009. Search in Google Scholar

[11]E. Comini, C. Baratto, I. Concina, G. Faglia, M. Falasconi, M. Ferroni, V. Galstyan, E. Gobbi, A. Ponzoni, A. Vomiero, D. Zappa, V. Sberveglieri, and G. Sberveglieri, “Metal oxide nanoscience and nanotechnology for chemical sensors,” Sensors Actuators B Chem., Oct. 2012. Search in Google Scholar

[12]S. Kandasamy, a. Trinchi, M. K. Ghantasala, G. F. Peaslee, a. Holland, W. Wlodarski, and E. Comini, “Characterization and testing of Pt/TiO₂/SiC thin film layered structure for gas sensing,” Thin Solid Films, vol. 542, pp. 404–408, Sep. 2013. Search in Google Scholar

[13]D. Zappa, E. Comini, R. Zamani, J. Arbiol, J. R. Morante, and G. Sberveglieri, “Preparation of copper oxide nanowire-based conductometric chemical sensors,” Sensors Actuators B Chem., vol. 182, pp. 7–15, Jun. 2013. Search in Google Scholar

[14]E. Comini, C. Baratto, I. Concina, G. Faglia, M. Falasconi, M. Ferroni, V. Galstyan, E. Gobbi, A. Ponzoni, A. Vomiero, D. Zappa, V. Sberveglieri, and G. Sberveglieri, “Metal oxide nanoscience and nanotechnology for chemical sensors,” Sensors Actuators B Chem., no. 2010, Oct. 2012. Search in Google Scholar

[15]M. Falasconi, I. Concina, E. Gobbi, V. Sberveglieri, a. Pulvirenti, and G. Sberveglieri, “Electronic Nose for Microbiological Quality Control of Food Products,” Int. J. Electrochem., vol. 2012, pp. 1– 12, 2012. Search in Google Scholar

[16]E. Ongo, M. Falasconi, G. Sberveglieri, a. Antonelli, G. Montevecchi, V. Sberveglieri, I. Concina, and F. Sevilla III, “Chemometric Discrimination of Philippine Civet Coffee Using Electronic Nose and Gas Chromatography Mass Spectrometry,” Procedia Eng., vol. 47, pp. 977–980, Jan. 2012. Search in Google Scholar

[17]E. N. Carmona, V. Sberveglieri, and A. Pulvirenti, “Detection of microorganisms in water and different food matrix by Electronic Nose,” 2013 Seventh Int. Conf. Sens. Technol., pp. 699–703, Dec. 2013. Search in Google Scholar

[18]V. Sberveglieri, E. Comini, R. Emilia, V. Amendola, and R. Emilia, “Electronic nose for the early detection of different types of indigenous mold contamination in green coffee,” 2013 Seventh Int. Conf. Sens. Technol., pp. 465–469, 2013. Search in Google Scholar

[19]V. Sberveglieri, E. N. Carmona, E. Comini, A. Ponzoni, D. Zappa, O. Pirrotta, and A. Pulvirenti, “Research Article A Novel Electronic Nose as Adaptable Device to Judge Microbiological Quality and Safety in Foodstuff,” Biomed Res. Int., vol. 2014, pp. 1–6, 2014. Search in Google Scholar