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Items: 1 to 20 of 142

1.
2.

Development of a simultaneous multiple solid-phase microextraction-single shot-gas chromatography/mass spectrometry method and application to aroma profile analysis of commercial coffee.

Lee C, Lee Y, Lee JG, Buglass AJ.

J Chromatogr A. 2013 Jun 21;1295:24-41. doi: 10.1016/j.chroma.2013.04.056. Epub 2013 Apr 24.

PMID:
23672978
3.

Non-separative headspace solid phase microextraction-mass spectrometry profile as a marker to monitor coffee roasting degree.

Liberto E, Ruosi MR, Cordero C, Rubiolo P, Bicchi C, Sgorbini B.

J Agric Food Chem. 2013 Feb 27;61(8):1652-60. doi: 10.1021/jf303067q. Epub 2012 Nov 1.

PMID:
23088249
4.

Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.

Akiyama M, Murakami K, Hirano Y, Ikeda M, Iwatsuki K, Wada A, Tokuno K, Onishi M, Iwabuchi H.

J Food Sci. 2008 Jun;73(5):C335-46. doi: 10.1111/j.1750-3841.2008.00752.x.

PMID:
18576978
5.

Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.

He Y, Zhang H, Wen N, Hu R, Wu G, Zeng Y, Li X, Miao X.

J Sci Food Agric. 2018 Jan;98(1):154-165. doi: 10.1002/jsfa.8450. Epub 2017 Jul 4.

PMID:
28547803
6.

Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.

López-Galilea I, Fournier N, Cid C, Guichard E.

J Agric Food Chem. 2006 Nov 1;54(22):8560-6.

PMID:
17061834
7.

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS.

Caprioli G, Cortese M, Cristalli G, Maggi F, Odello L, Ricciutelli M, Sagratini G, Sirocchi V, Tomassoni G, Vittori S.

Food Chem. 2012 Dec 1;135(3):1127-33. doi: 10.1016/j.foodchem.2012.06.024. Epub 2012 Jun 28.

PMID:
22953834
8.

Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction.

Akiyama M, Murakami K, Ikeda M, Iwatsuki K, Wada A, Tokuno K, Onishi M, Iwabuchi H.

J Food Sci. 2007 Sep;72(7):C388-96.

PMID:
17995637
9.

Coffee aroma--statistical analysis of compositional data.

Korhonová M, Hron K, Klimcíková D, Müller L, Bednár P, Barták P.

Talanta. 2009 Dec 15;80(2):710-5. doi: 10.1016/j.talanta.2009.07.054. Epub 2009 Aug 3.

PMID:
19836541
10.

Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.

Akiyama M, Murakami K, Ohtani N, Iwatsuki K, Sotoyama K, Wada A, Tokuno K, Iwabuchi H, Tanaka K.

J Agric Food Chem. 2003 Mar 26;51(7):1961-9.

PMID:
12643659
11.

Truffle aroma characterization by headspace solid-phase microextraction.

Díaz P, Ibáñez E, Señoráns FJ, Reglero G.

J Chromatogr A. 2003 Oct 31;1017(1-2):207-14.

PMID:
14584705
12.

Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.

Ryan D, Shellie R, Tranchida P, Casilli A, Mondello L, Marriott P.

J Chromatogr A. 2004 Oct 29;1054(1-2):57-65.

PMID:
15553131
13.

Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee.

Chin ST, Eyres GT, Marriott PJ.

Food Chem. 2015 Oct 15;185:355-61. doi: 10.1016/j.foodchem.2015.04.003. Epub 2015 Apr 9.

PMID:
25952879
15.

Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.

Maeztu L, Sanz C, Andueza S, De Peña MP, Bello J, Cid C.

J Agric Food Chem. 2001 Nov;49(11):5437-44.

PMID:
11714340
16.

A further tool to monitor the coffee roasting process: aroma composition and chemical indices.

Ruosi MR, Cordero C, Cagliero C, Rubiolo P, Bicchi C, Sgorbini B, Liberto E.

J Agric Food Chem. 2012 Nov 14;60(45):11283-91. doi: 10.1021/jf3031716. Epub 2012 Oct 31.

PMID:
23083340
17.

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry.

Yener S, Navarini L, Lonzarich V, Cappellin L, Märk TD, Bonn GK, Biasioli F.

J Mass Spectrom. 2016 Sep;51(9):690-7. doi: 10.1002/jms.3825.

PMID:
27476633
18.

Aroma recovery from roasted coffee by wet grinding.

Baggenstoss J, Thomann D, Perren R, Escher F.

J Food Sci. 2010 Nov-Dec;75(9):C697-702. doi: 10.1111/j.1750-3841.2010.01822.x. Epub 2010 Oct 7.

PMID:
21535580
19.

Comprehensive multidimensional GC for the characterization of roasted coffee beans.

Mondello L, Casilli A, Tranchida PQ, Dugo P, Costa R, Festa S, Dugo G.

J Sep Sci. 2004 Apr;27(5-6):442-50.

PMID:
15335079
20.

Developing qualitative extraction profiles of coffee aromas utilizing polymeric ionic liquid sorbent coatings in headspace solid-phase microextraction gas chromatography-mass spectrometry.

López-Darias J, Anderson JL, Pino V, Afonso AM.

Anal Bioanal Chem. 2011 Nov;401(9):2965-76. doi: 10.1007/s00216-011-5394-4. Epub 2011 Sep 21.

PMID:
21935597

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