Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee

Food Analytical Methods

Volumn 7, Issue 1, 2014, Pages 81-88

  Petisca, Catarina ^a   Pérez Palacios, Trinidad ^a,b   Pinho, Olívia ^a   Ferreira, Isabel M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Arabica; Aromatized coffee; Espresso coffee capsules; Furanic compounds; HS SPME GC MS methodology; Robusta

Indexed keywords

ARABICA; ESPRESSO COFFEES; FURANIC COMPOUNDS; HS-SPME-GC-MS METHODOLOGY; ROBUSTA;

ALDEHYDES; AROMATIC COMPOUNDS; BLENDING; CHEMICAL COMPOUNDS; FURFURAL; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; OPTIMIZATION; ORGANIC POLLUTANTS; VOLATILE FATTY ACIDS;

COFFEE;

EID: 84891598579     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9601-0     Document Type: Article

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