Group-type and fingerprint analysis of roasted food matrices (coffee and hazelnut samples) by comprehensive two-dimensional gas chromatography

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 7655-7666

  Cordero, Chiara ^a   Bicchi, Carlo ^a   Rubiolo, Patrizia ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Comparative analysis; Fingerprint analysis; GCxGC; Group type analysis; Orthogonality; Roasted coffee; Roasted hazelnuts; Roasting matrices

Indexed keywords

FURAN DERIVATIVE; PYRAZINE DERIVATIVE;

ARTICLE; CHEMISTRY; CLASSIFICATION; COFFEE; GAS CHROMATOGRAPHY; HAZELNUT; HEAT; METHODOLOGY; PLANT SEED; TASTE; VOLATILIZATION;

CHROMATOGRAPHY, GAS; COFFEA; CORYLUS; FURANS; HEAT; PYRAZINES; SEEDS; TASTE; VOLATILIZATION;

CORYLUS;

EID: 52649179401     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801001z     Document Type: Article

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