2,4,6-Trichloroanisole Off-Flavor Screening in Green <i>Coffea arabica</i> by a Novel Vocus NO<sup>+</sup> CI-MS Method: A Study on Green Coffee from Different Geographical Origins-Reference-Cited by-同舟云学术

2,4,6-Trichloroanisole Off-Flavor Screening in Green Coffea arabica by a Novel Vocus NO⁺ CI-MS Method: A Study on Green Coffee from Different Geographical Origins

Published:2022-08-30 Issue:36 Volume:70 Page:11412-11418
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Romano Andrea¹^ORCID,Navarini Luciano²,Lonzarich Valentina³,Bogialli Sara¹^ORCID,Pastore Paolo¹,Cappellin Luca¹^ORCID

Affiliation:

1. Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy

2. Illycaffè spa, via Flavia 110, 34147 Trieste, Italy

3. Aromalab, Illycaffè spa, Area Science Park, Padriciano 99, Trieste 34149, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c03899

Reference14 articles.

1. Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

2. Analytical investigation of Rio off-flavor in green coffee

3. Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

4. Cork Taint of Wines: Role of the Filamentous Fungi Isolated from Cork in the Formation of 2,4,6-Trichloroanisole by O Methylation of 2,4,6-Trichlorophenol

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