Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS)

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 26, 2013, Pages 6274-6281

  Pickard, Stephanie ^a   Becker, Irina ^a   Merz, Karl Heinz ^a   Richling, Elke ^a  

^a University of Koblenz Landau   (Germany)

Author keywords

alkylpyrazines; coffee; decaffeinated coffee; extraction solvent; GC MS; SIDA

Indexed keywords

ALKYLPYRAZINES; CHROMATOGRAPHY-MASS SPECTROMETRY; EXTRACTION SOLVENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS; ISOTOPE DILUTION ANALYSIS; SIDA; STABLE ISOTOPE DILUTION;

DICHLOROMETHANE; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; RADIOISOTOPES; SOLVENT EXTRACTION;

COFFEE;

CAFFEINE; PYRAZINE DERIVATIVE;

ALKYLATION; ARTICLE; CHEMISTRY; COFFEE; COMPARATIVE STUDY; FOOD HANDLING; GLYCATION; HUMAN; TASTE;

ALKYLATION; CAFFEINE; COFFEE; FOOD HANDLING; HUMANS; MAILLARD REACTION; PYRAZINES; TASTE;

EID: 84879771991     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401223w     Document Type: Article

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