Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction-Reference-Cited by-同舟云学术

Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction

Published:2003-02-20 Issue:7 Volume:51 Page:1961-1969
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Akiyama Masayuki¹,Murakami Kazuya¹,Ohtani Noboru¹,Iwatsuki Keiji¹,Sotoyama Kazuyoshi¹,Wada Akira¹,Tokuno Katsuya¹,Iwabuchi Hisakatsu¹,Tanaka Kiyofumi¹

Affiliation:

1. Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa, 228-8583 Japan, and San-Ei Gen F.F.I., Inc., 1-1-11, Sanwa-cho, Toyonaka, Osaka, 561-8588 Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020724p

Reference20 articles.

1. Nijssen, L. M.; Visscher, C. A.; Maarse, H.; Willemsens, L. C.; Boelens, M. H.Volatile Compounds in Food. Qualitative and Quantitative Data, 7th ed.; TNO Nutrition and Food Research Institute: Zeist, The Netherlands, 1996; pp 72.1−72.23.

2. Potent odorants of the roasted powder and brew of Arabica coffee

3. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples

4. Studies on Character Impact Odorants of Coffee Brews

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