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Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

Zouheir Alsafra1, Lotta Kuuliala2, Georges Scholl1

  • 1Mass Spectrometry Laboratory, MolSys Research Unit, University of Liege, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liege, Belgium.

Food Chemistry
|June 26, 2023
PubMed

Keywords:
AcrylamideAmino acids and sugarsCoffee bean varietyFuran and alkyl furans

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