Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography-high resolution mass spectrometric analysis

Food Research International

Volumn 64, Issue , 2014, Pages 610-617

  Vichi, Stefania ^a   Jerí, Yenny ^a   Cortés Francisco, Nuria ^a   Palacios, Oscar ^b   Caixach, Josep ^b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b INSTITUTE OF ENVIRONMENTAL ASSESSMENT AND WATER RESEARCH   (Spain)

Author keywords

Coffee; Derivatization; High resolution mass spectrometry; HRMS; Thiols

Indexed keywords

COFFEE; MASS SPECTROMETRY;

ANALYTICAL CONDITIONS; DERIVATIZATIONS; HIGH RESOLUTION MASS SPECTROMETRY; HRMS; IDENTIFICATION CRITERION; MASS SPECTROMETRIC ANALYSIS; THIOLS; VOLATILE FRACTIONS; ROASTED COFFEE;

LIQUID CHROMATOGRAPHY; COFFEE;

EID: 84907349725     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.044     Document Type: Article

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