Direct analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometry

Medientyp: E-Book; Hochschulschrift

Titel: Direct analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometry

Beteiligte: Sánchez López, José Antonio [VerfasserIn]; Zimmermann, Ralf [GutachterIn]; Richling, Elke [GutachterIn]

Körperschaft: Universität Rostock ; Universität Rostock, Mathematisch-Naturwissenschaftliche Fakultät

Erschienen: Rostock: University, 2016

Umfang: 1 Online-Ressource

Sprache: Englisch

Identifikator:

Schlagwörter: Aroma
Kaffeemaschine
Analysis
Extraktion

Entstehung:

Hochschulschrift: Kumulative Dissertation, Universität Rostock, 2017

Anmerkungen: Enthält 4 Beiträge aus verschiedenen Zeitschriften

Beschreibung: This thesis work focuses on the development of simple, fast, sensitive and reliable methods based on PTR-TOF-MS for the analysis of the volatile organic compounds responsible for coffee and tea aroma, and how they are extracted from the beans or leaves into the liquid phase. The use of multivariate methods on the dynamic data obtained increased the applicability of the methods allowing differentiation of samples according to its composition (e.g. coffee capsules), country of origin (e.g. tea origins) or the parameters used for preparation (e.g. temperature, pressure, particle size).<eng>

Zugangsstatus: Freier Zugang

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