Influence of storage conditions on aroma compounds in coffee pads using static headspace GC-MS

Food Chemistry

Volumn 116, Issue 2, 2009, Pages 480-483

  Bröhan, Meike ^a   Huybrighs, Timon ^b   Wouters, Christine ^a   Van der Bruggen, Bart ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b PERKINELMER INC   (United States)

Author keywords

Aroma compounds; Coffee pads; Coffee powder; GC MS; Static headspace; Storage conditions

Indexed keywords

ALDEHYDE DERIVATIVE; CARBOXYLIC ACID; FURAN DERIVATIVE; KETONE DERIVATIVE; PYRAZINE DERIVATIVE; SULFUR DERIVATIVE;

ARTICLE; COFFEE; FOOD ANALYSIS; FOOD PACKAGING; FOOD STORAGE; MASS FRAGMENTOGRAPHY; ROOM TEMPERATURE; STORAGE TEMPERATURE;

EID: 67349279895     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.072     Document Type: Article

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