The Experts below are selected from a list of 6 Experts worldwide ranked by ideXlab platform

Fortunato Sevilla - One of the best experts on this subject based on the ideXlab platform.

  • Chemometric Discrimination of Philippine Civet Coffee Using Electronic Nose and Gas Chromatography Mass Spectrometry
    Procedia Engineering, 2020
    Co-Authors: Emelda Ongo, Matteo Falasconi, Giorgio Sberveglieri, Andrea Antonelli, Giuseppe Montevecchi, Veronica Sberveglieri, Isabella Concina, Fortunato Sevilla
    Abstract:

    This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine Civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that Civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated Civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee.

  • Electronic Nose and Gas Chromatography–Mass Spectrometry for the Philippine Civet Coffee Discrimination
    Lecture Notes in Electrical Engineering, 2013
    Co-Authors: Veronica Sberveglieri, Emelda Ongo, Matteo Falasconi, Isabella Concina, Andrea Pulvirenti, Fortunato Sevilla
    Abstract:

    Civet coffee is recognized as the world’s most expensive “gourmet” coffee due to its unique taste and aroma. In this work a concrete and promising approach to the headspace profile aroma attributes of Philippine Civet coffee using electronic nose (EN) and gas chromatography–mass spectrometry (GC-MS) with SPME techniques was investigated. Chemometric pattern technique was applied to improve the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). EN analysis has shown that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by classical chemical techniques like GC-MS analysis with SPME. The chromatographic fingerprints indicated that Civet coffees varied with their control beans in terms of composition and concentration of individual volatile constituents (qualitative and quantitative differences). Chemometric discrimination of EN and GC-MS data demonstrated a clearly separated Civet from their control coffees, indicating that cultivar and geographic origins decree the aroma and volatile variations in coffee.

Emelda Ongo - One of the best experts on this subject based on the ideXlab platform.

  • Chemometric Discrimination of Philippine Civet Coffee Using Electronic Nose and Gas Chromatography Mass Spectrometry
    Procedia Engineering, 2020
    Co-Authors: Emelda Ongo, Matteo Falasconi, Giorgio Sberveglieri, Andrea Antonelli, Giuseppe Montevecchi, Veronica Sberveglieri, Isabella Concina, Fortunato Sevilla
    Abstract:

    This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine Civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that Civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated Civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee.

  • Electronic Nose and Gas Chromatography–Mass Spectrometry for the Philippine Civet Coffee Discrimination
    Lecture Notes in Electrical Engineering, 2013
    Co-Authors: Veronica Sberveglieri, Emelda Ongo, Matteo Falasconi, Isabella Concina, Andrea Pulvirenti, Fortunato Sevilla
    Abstract:

    Civet coffee is recognized as the world’s most expensive “gourmet” coffee due to its unique taste and aroma. In this work a concrete and promising approach to the headspace profile aroma attributes of Philippine Civet coffee using electronic nose (EN) and gas chromatography–mass spectrometry (GC-MS) with SPME techniques was investigated. Chemometric pattern technique was applied to improve the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). EN analysis has shown that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by classical chemical techniques like GC-MS analysis with SPME. The chromatographic fingerprints indicated that Civet coffees varied with their control beans in terms of composition and concentration of individual volatile constituents (qualitative and quantitative differences). Chemometric discrimination of EN and GC-MS data demonstrated a clearly separated Civet from their control coffees, indicating that cultivar and geographic origins decree the aroma and volatile variations in coffee.

Veronica Sberveglieri - One of the best experts on this subject based on the ideXlab platform.

  • Chemometric Discrimination of Philippine Civet Coffee Using Electronic Nose and Gas Chromatography Mass Spectrometry
    Procedia Engineering, 2020
    Co-Authors: Emelda Ongo, Matteo Falasconi, Giorgio Sberveglieri, Andrea Antonelli, Giuseppe Montevecchi, Veronica Sberveglieri, Isabella Concina, Fortunato Sevilla
    Abstract:

    This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine Civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that Civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated Civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee.

  • Electronic Nose and Gas Chromatography–Mass Spectrometry for the Philippine Civet Coffee Discrimination
    Lecture Notes in Electrical Engineering, 2013
    Co-Authors: Veronica Sberveglieri, Emelda Ongo, Matteo Falasconi, Isabella Concina, Andrea Pulvirenti, Fortunato Sevilla
    Abstract:

    Civet coffee is recognized as the world’s most expensive “gourmet” coffee due to its unique taste and aroma. In this work a concrete and promising approach to the headspace profile aroma attributes of Philippine Civet coffee using electronic nose (EN) and gas chromatography–mass spectrometry (GC-MS) with SPME techniques was investigated. Chemometric pattern technique was applied to improve the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). EN analysis has shown that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by classical chemical techniques like GC-MS analysis with SPME. The chromatographic fingerprints indicated that Civet coffees varied with their control beans in terms of composition and concentration of individual volatile constituents (qualitative and quantitative differences). Chemometric discrimination of EN and GC-MS data demonstrated a clearly separated Civet from their control coffees, indicating that cultivar and geographic origins decree the aroma and volatile variations in coffee.

Matteo Falasconi - One of the best experts on this subject based on the ideXlab platform.

  • Chemometric Discrimination of Philippine Civet Coffee Using Electronic Nose and Gas Chromatography Mass Spectrometry
    Procedia Engineering, 2020
    Co-Authors: Emelda Ongo, Matteo Falasconi, Giorgio Sberveglieri, Andrea Antonelli, Giuseppe Montevecchi, Veronica Sberveglieri, Isabella Concina, Fortunato Sevilla
    Abstract:

    This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine Civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that Civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated Civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee.

  • Electronic Nose and Gas Chromatography–Mass Spectrometry for the Philippine Civet Coffee Discrimination
    Lecture Notes in Electrical Engineering, 2013
    Co-Authors: Veronica Sberveglieri, Emelda Ongo, Matteo Falasconi, Isabella Concina, Andrea Pulvirenti, Fortunato Sevilla
    Abstract:

    Civet coffee is recognized as the world’s most expensive “gourmet” coffee due to its unique taste and aroma. In this work a concrete and promising approach to the headspace profile aroma attributes of Philippine Civet coffee using electronic nose (EN) and gas chromatography–mass spectrometry (GC-MS) with SPME techniques was investigated. Chemometric pattern technique was applied to improve the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). EN analysis has shown that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by classical chemical techniques like GC-MS analysis with SPME. The chromatographic fingerprints indicated that Civet coffees varied with their control beans in terms of composition and concentration of individual volatile constituents (qualitative and quantitative differences). Chemometric discrimination of EN and GC-MS data demonstrated a clearly separated Civet from their control coffees, indicating that cultivar and geographic origins decree the aroma and volatile variations in coffee.

Isabella Concina - One of the best experts on this subject based on the ideXlab platform.

  • Chemometric Discrimination of Philippine Civet Coffee Using Electronic Nose and Gas Chromatography Mass Spectrometry
    Procedia Engineering, 2020
    Co-Authors: Emelda Ongo, Matteo Falasconi, Giorgio Sberveglieri, Andrea Antonelli, Giuseppe Montevecchi, Veronica Sberveglieri, Isabella Concina, Fortunato Sevilla
    Abstract:

    This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine Civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that Civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated Civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee.

  • Electronic Nose and Gas Chromatography–Mass Spectrometry for the Philippine Civet Coffee Discrimination
    Lecture Notes in Electrical Engineering, 2013
    Co-Authors: Veronica Sberveglieri, Emelda Ongo, Matteo Falasconi, Isabella Concina, Andrea Pulvirenti, Fortunato Sevilla
    Abstract:

    Civet coffee is recognized as the world’s most expensive “gourmet” coffee due to its unique taste and aroma. In this work a concrete and promising approach to the headspace profile aroma attributes of Philippine Civet coffee using electronic nose (EN) and gas chromatography–mass spectrometry (GC-MS) with SPME techniques was investigated. Chemometric pattern technique was applied to improve the discrimination of Civet coffee against its control coffee beans (not eaten by Civet Animal). EN analysis has shown that aroma characteristic is one of the most important quality indicators of Civet coffee. The result was supported by classical chemical techniques like GC-MS analysis with SPME. The chromatographic fingerprints indicated that Civet coffees varied with their control beans in terms of composition and concentration of individual volatile constituents (qualitative and quantitative differences). Chemometric discrimination of EN and GC-MS data demonstrated a clearly separated Civet from their control coffees, indicating that cultivar and geographic origins decree the aroma and volatile variations in coffee.