Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 19, 2003, Pages 5768-5773

  Dorfner, Ralph ^a   Ferge, Thomas ^a   Kettrup, Antonius ^a   Zimmermann, Ralf ^a   Yeretzian, Chahan ^b  

^a INSTITUTE OF EPIDEMIOLOGY   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Aroma; Coffee; Mass spectrometry; Real time analysis; Resonant laser ionization; Roasting

Indexed keywords

4 VINYLGUAIACOL; FERULIC ACID; GUAIACOL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; COFFEE; FLAVOR; FOOD PROCESSING; MASS SPECTROMETRY; NONHUMAN; SAMPLING; TEMPERATURE; TIME;

COFFEA; GUAIACOL; HEAT; MASS SPECTROMETRY; PHENOL; SEEDS;

EID: 0041333135     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0341767     Document Type: Article

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