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