Emerging analytical techniques for the assessment of aroma relevant sulfur compounds in coffee

ACS Symposium Series

Volumn 1068, Issue , 2011, Pages 77-92

  Poisson, Luigi ^a   Hug, Christine ^a,b   Baggenstoss, Juerg ^a   Blank, Imre ^a   Kerler, Josef ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; DEGRADATION; INDUCTIVELY COUPLED PLASMA; MASS SPECTROMETRY; SOLVENT EXTRACTION; SULFUR COMPOUNDS; SULFUR DETERMINATION;

COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY; CONVENTIONAL METHODS; DEGRADATION RATE; QUANTIFICATION ASSAYS; QUANTITATIVE ASSESSMENTS; QUANTITATIVE RESULT; SOLID PHASE MICRO EXTRACTION; TIME OF FLIGHT MASS SPECTROMETRY;

ODORS;

EID: 84878659072     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2011-1068.ch004     Document Type: Conference Paper

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