| differentiation of chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics. | electronic nose and tongue sensors and chemometric multivariate analysis were applied to characterize and classify 7 chinese robusta coffee cultivars with different roasting degrees. analytical data were obtained from 126 samples of roasted coffee beans distributed in the hainan province of china. physicochemical qualities, such as the ph, titratable acidity (ta), total soluble solids (tss), total solids (ts), and tss/ta ratio, were determined by wet chemistry methods. data fusion strategies wer ... | 2017 | 28372239 |