ArticleMolecules (Basel, Switzerland)2022
Distinguishing between Decaffeinated and Regular Coffee by HS-SPME-GC×GC-TOFMS, Chemometrics, and Machine Learning.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Effects of Coffee Decaffeination on Beverage Bioactives, Antioxidant Activity, and Lipid Metabolism in Hyperlipidemic Rats.Journal of food science · 2026Article
- Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee.Journal of food science · 2026Article
- Numerical Investigation of Conventional and Ultrasound-Assisted Aqueous Extraction of Caffeine from Whole Green Robusta Coffee Beans: Extraction Enhancement via Changing of Extraction Water.Foods (Basel, Switzerland) · 2025Article
- First Step on the Way to Identify Dermatophytes Using Odour Fingerprints.Mycopathologia · 2025Article
- Article
- Evaluation of the responsiveness pattern to caffeine through a smart data-driven ECG non-linear multi-band analysis.Heliyon · 2024Article
- Region of interest selection in heterogeneous digital image: Wine age prediction by comprehensive two-dimensional gas chromatography.Current research in food science · 2024Article
- Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans.Heliyon · 2023Review
- Machine Learning Approaches for Predicting Fatty Acid Classes in Popular US Snacks Using NHANES Data.Nutrients · 2023Article
- Aroma Compounds in Essential Oils: Analyzing Chemical Composition Using Two-Dimensional Gas Chromatography-High Resolution Time-of-Flight Mass Spectrometry Combined with Chemometrics.Plants (Basel, Switzerland) · 2023Article
- Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco-Molecules (Basel, Switzerland) · 2023Article
- Thermal Contaminants in Coffee Induced by Roasting: A Review.International journal of environmental research and public health · 2023Review
- Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement.Life (Basel, Switzerland) · 2023Article
- A Coding Basis and Three-in-One Integrated Data Visualization Method 'Ana' for the Rapid Analysis of Multidimensional Omics Dataset.Life (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors.
Funding
Abstract
Coffee, one of the most popular beverages in the world, attracts consumers by its rich aroma and the stimulating effect of caffeine. Increasing consumers prefer decaffeinated coffee to regular coffee due to health concerns. There are some main decaffeination methods commonly used by commercial coffee producers for decades. However, a certain amount of the aroma precursors can be removed together with caffeine, which could cause a thin taste of decaffeinated coffee. To understand the difference between regular and decaffeinated coffee from the volatile composition point of view, headspace solid-phase microextraction two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) was employed to examine the headspace volatiles of eight pairs of regular and decaffeinated coffees in this study. Using the key aroma-related volatiles, decaffeinated coffee was significantly separated from regular coffee by principal component analysis (PCA). Using feature-selection tools (univariate analysis:
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