Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee-Reference-Cited by-同舟云学术

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Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee

Published:2014-05 Issue: Volume:365-366 Page:20-27
ISSN:1387-3806
Container-title:International Journal of Mass Spectrometry
language:en
Short-container-title:International Journal of Mass Spectrometry

Author:

Romano Andrea,Cappellin Luca,Ting Valentina,Aprea Eugenio,Navarini Luciano,Gasperi Flavia,Biasioli Franco

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Spectroscopy,Condensed Matter Physics,Instrumentation

Reference39 articles.

1. Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis

2. Proton transfer reaction mass spectrometry: on-line trace gas analysis at the ppb level

3. A high resolution and high sensitivity proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS)

4. PTR-MS monitoring of VOCs and BVOCs in food science and technology

5. The Influence of Gel Strength on Aroma Release from Pectin Gels in a Model Mouth and in Vivo, Monitored with Proton-Transfer-Reaction Mass Spectrometry

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1. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review;Molecules;2023-08-29

2. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast;Journal of Mass Spectrometry;2023-07-25

3. A review of parametrized trajectory method-based chemical kinetics application to food and flavor analysis;European Food Research and Technology;2023-05-17

4. Retention and release of aroma and taste compounds, influence on perception;Flavor;2023

5. Monitoring In Vitro and In Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry;Applied Sciences;2022-10-12

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