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Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure

✍ Scribed by López-Galilea, Isabel; Fournier, Nicole; Cid, Concepción; Guichard, Elisabeth

Book ID
121255457
Publisher
American Chemical Society
Year
2006
Tongue
English
Weight
109 KB
Volume
54
Category
Article
ISSN
0021-8561

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✍ Ralf Zimmermann; Hans Jörg Heger; Chahan Yeretzian; Holger Nagel; Ulrich Boesl 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 621 KB

Resonance-enhanced multi-photon ionization time-of-flight mass spectrometry (REMPIITOFMS) has been applied to the detection of volatiles in the headspace of brewed coffee and in the coffee roasting process-gas. A frequency quadrupled Nd : YAG laser (266 nm) was used for REMPI ionization (REMPI@266nm