Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases-Reference-Cited by-同舟云学术

Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases

Published:2013-05-10 Issue:22 Volume:405 Page:7083-7096
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Hertz-Schünemann Romy,Streibel Thorsten,Ehlert Sven,Zimmermann Ralf

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-013-7006-y.pdf

Reference62 articles.

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3. Mayer F, Czerny M, Grosch W (2000) Sensory study of the character impact aroma compounds of a coffee beverage. Eur Food Res Technol 211(4):272–276

4. Nijssen LM (1996) Volatile compounds in food: qualitative and quantitative data. TNO Nutrition and Food Research Institute

5. Vitzthum OG (1999) Thirty years of coffee chemistry research. In: Teranishi R, Wick EL, Hornstein I (eds) Flavor chemistry: thirty years of progress. Kluwer/Plenum, New York, pp 117–134

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