Determination of exogenous prohibited flavour compounds added in coffee using gas chromatography triple quadrupole tandem massspectrometry and gas chromatography/combustion/isotope ratio mass spectrometry
Author:
Affiliation:
1. Institute of Food Safety, Chinese Academy of Inspection & Quarantine, Beijing, China
2. School of Bioengineering, Tianjin University of Science & Technology, Tianjin, China
Funder
National Key Research and Development Program
National “Ten thousand Plan” Scientific and Technological Innovation Leading Talent Project;
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19440049.2020.1831081
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1. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry
2. Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
3. Evaluation of flavour profiles in e-cigarette refill solutions using gas chromatography–tandem mass spectrometry
4. Comprehensive determination of flavouring additives and nicotine in e-cigarette refill solutions. Part II: Gas-chromatography–mass spectrometry analysis
5. Authentication of Natural Vanilla Flavorings: Isotopic Characterization Using Degradation of Vanillin into Guaiacol
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