ISSN:
0935-6304
Keywords:
Capillary gas chromatography
;
Coffee aroma
;
Pattern recognition
;
Gas phase extraction
;
Mass spectrometry
;
Chemistry
;
Analytical Chemistry and Spectroscopy
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
Notes:
The aim of the study was to evaluate changes in the aroma of coffee that has been exposed to heat for some time. Coffee grinds were extracted with water. The coffee was kept hot and sampled periodically using a continuous gas phase extraction method. Gas chromatography/mass spectrometry was used to follow changes in chromatographic profiles. Data were subjected to pattern recognition. About 20 substances were found that significantly changed when exposed to heat.
Additional Material:
4 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/jhrc.1240100507
Permalink