Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee

- Nosespace analysis by PTR-ToF-MS was applied to the study of three coffees.
- Differences among samples were encountered when different roast degrees were compared.
- Reproducible and relevant differences between panelists were observed.
- PTR-ToF-MS was proven to be useful in the characterization of sensory panels.