Fingerprint developing of coffee flavor by gas chromatography-mass spectrometry and combined chemometrics methods

Analytica Chimica Acta

Volumn 588, Issue 2, 2007, Pages 216-223

  Huang, Lan Fang ^a,b   Wu, Ming Jian ^b,c   Zhong, Ke Jun ^b   Sun, Xian Jun ^b   Liang, Yi Zeng ^a   Dai, Yun Hui ^a,b   Huang, Ke Long ^a   Guo, Fang Qiu ^a  

^a CENTRAL SOUTH UNIVERSITY   (China)

^b Technical Center of Changde Cigarette Factory   (China)

^c XIANGTAN UNIVERSITY   (China)

Author keywords

Coffee flavor; Fingerprint; Gas chromatography mass spectrometry (GC MS); Similarity; Spectral correlative chromatography (SCC); Subwindow factor analysis (SFA)

Indexed keywords

GAS CHROMATOGRAPHY; MASS SPECTROMETRY; QUALITY CONTROL; TOBACCO;

COFFEE FLAVOR; FINGERPRINT; SPECTRAL CORRELATIVE CHROMATOGRAPHY (SCC); SUBWINDOW FACTOR ANALYSIS (SFA);

FLAVORS;

FLAVORING AGENT;

ARTICLE; CHEMOMETRICS; COFFEE; FLAVOR; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SPECTROSCOPY;

FLAVOR; GAS CHROMATOGRAPHY; MASS SPECTROSCOPY; QUALITY CONTROL; TOBACCO;

NICOTIANA TABACUM;

EID: 33947327442     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2007.02.013     Document Type: Article

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