Multidimensional Gas Chromatography of Organosulfur Compounds in Coffee and Structure–Odor Analysis of 2-Methyltetrahydrothiophen-3-one
Author:
Affiliation:
1. Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
2. Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
Funder
Mane SEA Pte Ltd
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08842
Reference31 articles.
1. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
2. Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality
3. Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee
4. Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry
5. Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine
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