Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: Effect of brewing procedures

Food Additives and Contaminants - Part A

Volumn 26, Issue 6, 2009, Pages 786-792

  la Pera, Lara ^a   Liberatore, Alfredo ^c   Avellone, Giuseppe ^b   Fanara, Serena ^b   Dugo, Giacomo ^a   Agozzino, Pasquale ^b  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

^c Laboratorio Biodiagnostica di A Liberatore and C sas   (Italy)

Author keywords

Brewing procedures; Coffee; Furan; SPME GC MS

Indexed keywords

DIMETICONE; FURAN;

ACCURACY; ARTICLE; BREWING; COFFEE; CONTROLLED STUDY; DESORPTION; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; IONIC STRENGTH; MASS SPECTROMETRY; PRIORITY JOURNAL; SENSITIVITY AND SPECIFICITY; SIGNAL NOISE RATIO; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

EID: 70849092639     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030902751712     Document Type: Article

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