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SPME‐GC‐TOFMS, E‐nose, and sensory evaluation were used to explore the volatile organic compounds (VOCs) in four Chinese Yunnan coffee at three conditions (beans, ground powder, and brewed coffee). VOCs were detected by GC‐TOFMS and compared the difference between all samples, depending on the VOCs in the coffee sample. The E‐nose was used for rapid detection to differentiate the sample. The two results...
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