Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed-Reference-Cited by-同舟云学术

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Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

Published:2013-07 Issue:3 Volume:91 Page:233-241
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Petisca Catarina,Pérez-Palacios Trinidad,Farah Adriana,Pinho Olívia,Ferreira Isabel M.P.L.V.O.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference35 articles.

1. Characterization of headspace aroma compounds of freshly brewed Arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee;Akiyama;J. Food Sci.,2008

2. Analysis of furan in foods by headspace solid-phase microextraction – gas chromatography–ion trap mass spectrometry;Altaki;J. Chromatogr. A,2007

3. Automated headspace solid-phase microextraction versus headspace for the analysis of furan in foods by gas chromatography–mass spectrometry;Altaki;Talanta,2009

4. Occurrence of furan in coffee from Spanish market contribution of brewing and roasting;Altaki;Food Chem.,2011

5. Influence of extraction temperature on the final quality of espresso coffee;Andueza;Sci. Food Agric.,2003

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