Dr. Caitlin Cain discusses her groundbreaking research on potato taste defect (PTD) in coffee using comprehensive two-dimensional gas chromatography (GC×GC). Learn how this advanced technique revealed 359 class-distinguishing analytes related to PTD, providing unprecedented insights into this complex flavor issue. Key points covered: - Advantages of GC×GC over traditional one-dimensional GC for complex samples - Optimization of headspace solid-phase microextraction for coffee volatile analysis - Surprising findings from the comprehensive volatile profile of PTD-affected coffee - Implications for coffee farmers and the industry in combating PTD Discover how this research is advancing our understanding of coffee chemistry and potentially improving coffee quality worldwide. #CoffeeScience #Chromatography #AnalyticalChemistry #FoodChemistry
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