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. 2019 May 31;24(11):2080. doi: 10.3390/molecules24112080

Figure 4.

Figure 4

GC×GC- flame ionisation detection (FID) volatile profile of ground roasted coffee (top panel). 1D GC-FID chromatogram indicating three regions to be heart-cut (centre). 2D GC-FID results of the heart-cut of regions 1 and 3 (bottom). Peaks (a) and (b) are odour-active compounds responsible for the nutty and floral notes perceived in the target regions, respectively. Source: adapted with permission from Chin et al. [9].