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Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control

  1. Santina Romani,
  2. Chiara Cevoli,
  3. Angelo Fabbri,
  4. Laura Alessandrini,
  5. Marco Dalla Rosa

Article first published online: 21 AUG 2012

DOI: 10.1111/j.1750-3841.2012.02851.x

Issue

Journal of Food Science

Journal of Food Science

Volume 77, Issue 9, pages C960–C965, September 2012

Additional Information

How to Cite

Romani, S., Cevoli, C., Fabbri, A., Alessandrini, L. and Dalla Rosa, M. (2012), Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control. Journal of Food Science, 77: C960–C965. doi: 10.1111/j.1750-3841.2012.02851.x

Author Information

  1. Authors Romani, Alessandrini, and Dalla Rosa are with Dept. of Food Science, Univ. of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Authors Cevoli and Fabbri are with Dept. of Agricultural Economics and Engineering, Univ. of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Direct inquiries to author Romani (E-mail: santina.romani2@unibo.it).

Publication History

  1. Issue published online: 7 SEP 2012
  2. Article first published online: 21 AUG 2012
  3. MS 20120272 Submitted 2/22/2012, Accepted 6/6/2012.

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