ArticleFoods (Basel, Switzerland)2023
Application of GC-TOF/MS and GC×GC-TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew).
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed.
- Flavor diversity characterization of three loquat cultivars via flavoromics combined with E-nose and GC × GC-TOF-MS.Food chemistry: X · 2026Article
- New comprehensive two-dimensional gas chromatography with sulfur and mass selective detection setup- expanding analytical capabilities for detection of odor active sulfur compounds in food.Analytical and bioanalytical chemistry · 2026Article
- Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars.NPJ science of food · 2026Article
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Multi-Technique Flavoromics for Identifying Key Differential Volatile Compounds Underlying Sensory Profiles in Lager Beers.Foods (Basel, Switzerland) · 2025Article
- Volatile Flavor ofFoods (Basel, Switzerland) · 2025Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
The volatiles in coffee play an important part in the overall flavor profile. In this study, GC-TOF/MS and GC×GC-TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2-3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC-TOF/MS could distinguish the coffee samples in the different states. GC×GC-TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.