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Coffee production comprises different steps which affect not only its chemical composition but also its organoleptic properties. Among these steps, coffee roasting is crucial for the development of coffee flavor since it involves several physical and chemical reactions that give rise to the formation and/or degradation of many components responsible for aroma, flavor or color. There is a need to develop adequate analytical methodologies enabling to face the discrimination of coffee beans submitted to different roasting degrees. This service provides a capillary electrophoresis-mass spectrometry (CE-ESI-QToF-MS) method to carry out the metabolic fingerprinting of green and roasted coffee samples (Arabica