Classification of Different Roasting Processes by MOX Nanowire

Abstract In the industry of coffee, to obtain a cup of coffee with a balanced aroma, every step in the coffee production chain is crucial; one of the most important steps is the roasting process. The roasted coffee is one of the most difficult food matrixes for the complexity of the aroma (VOCs). The aim of this study was to monitor different roasting processes using a novel electronic nose, equipped with an array of MOX gas sensors based on thin films as well as nanowires, in parallel with classical colorimetric techniques to define the homogeneity of the final coffee samples.

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