Events The 5th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session S5. Chemistry and Physicochemical Properties of Foods of the event The 5th International Electronic Conference on Foods

Published date

28 Oct, 2024

Academic Editor

Maurice O'Sullivan

Citation

Juan David Dereix, Esteban Narváez, Esteban Zapata, Carlos Lopez, Sandra Torijano-Gutierrez, Julián Zapata, A Comparation Analysis of Cold Brew Coffee's Aroma Using the GC-O-MS Technique: SPE and HS-SPME Methods for the Extraction of Sensory-Active Compounds, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland

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A Comparation Analysis of Cold Brew Coffee's Aroma Using the GC-O-MS Technique: SPE and HS-SPME Methods for the Extraction of Sensory-Active Compounds

Esteban Narváez ¹

Esteban Zapata ¹

Juan David Dereix ¹

Carlos Lopez ¹

Sandra Torijano-Gutierrez ²

Julián Zapata ¹

1. Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53 – 108, Medellín, Colombia.

2. GIBEC Research Group. Life Sciences Faculty. University EIA, Calle 25 Sur # 42-73, Medellín, Colombia.

Abstract

Keywords

Cold Brew (CB)

aroma

flavor

coffee

Headspace-Solid Phase Microextraction (SPME)

Headspace-solid phase extraction (HS-SPE).

Poster

Poster MDPI FOOD2024.pdf