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Application of GC-SAW(Surface Acoustic Wave) Electronic Nose to Classification of Origins and Blended Commercial Brands in Roasted Ground Coffee Beans  

Seo, Han-Seok (Department of Food and Nutrition,Research Institute of Human Ecology, Seoul National University)
Kang, Hee-Jin (Department of Food and Nutrition,Research Institute of Human Ecology, Seoul National University)
Jung, Eun-Hee (Department of Food and Nutrition,Research Institute of Human Ecology, Seoul National University)
Hwang, In-Kyeong (Department of Food and Nutrition,Research Institute of Human Ecology, Seoul National University)
Publication Information
Korean journal of food and cookery science / v.22, no.3, 2006 , pp. 299-306 More about this Journal
Abstract
The numerous varieties of coffee beans contain a wide range prices and qualities. While the varieties of green coffee beans can generally be distinguished by their appearance, this visual criterion is impossible after the roasting process. Therefore, we need to develop a classification method or device. In this study, the potential of a new type of electronic nose, fast gas chromatography based on a surface acoustic wave sensor(SAW), was evaluated for the classification of origins and blended commercial brands in roasted coffee beans. Eight blended commercial brands and the origins of four similarly roasted ground coffee beans(with no significant difference of color) were rapidly(90 sec/sample) classified. The reproductive results were easily understandable over the aroma image pattern by $VaporPrint^{TM}$. In conclusion, GC-SAW electronic nose can be applied to the classification of origins and commercial brands in roasted ground coffee beans and to e evaluation of the similarities and differences of volatile pattern between samples.
Keywords
coffee; GC-SAW electronic nose; classification; origin; blended commercial brand;
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Times Cited By KSCI : 3  (Citation Analysis)
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