Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee
Ultraviolet spectra of solutions of instant and filter coffees have been analysed as a linear combination of component Gaussian bands. We show that the ratio, R', of two of these bands, one at 329 nm due almost entirely to chlorogenic acid, and the other at 272 nm due to a coffee component not appearing in the chlorogenic acid spectrum, is analogous to the ratio R (Hamboyan et al. 1989). The use of R which is easier to measure than R' has therefore been justified on physical grounds, based on the existence of component spectral bands. Filter coffees appeared to exhibit behaviour similar to that of instant coffees
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KOHA-OAI-BVE:822362020-02-03T21:49:38ZTheoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee 105521 Pink, D.A. 75781 Hamboyan, L. 39662 Aboud, H. Nov 1989Ultraviolet spectra of solutions of instant and filter coffees have been analysed as a linear combination of component Gaussian bands. We show that the ratio, R', of two of these bands, one at 329 nm due almost entirely to chlorogenic acid, and the other at 272 nm due to a coffee component not appearing in the chlorogenic acid spectrum, is analogous to the ratio R (Hamboyan et al. 1989). The use of R which is easier to measure than R' has therefore been justified on physical grounds, based on the existence of component spectral bands. Filter coffees appeared to exhibit behaviour similar to that of instant coffeesUltraviolet spectra of solutions of instant and filter coffees have been analysed as a linear combination of component Gaussian bands. We show that the ratio, R', of two of these bands, one at 329 nm due almost entirely to chlorogenic acid, and the other at 272 nm due to a coffee component not appearing in the chlorogenic acid spectrum, is analogous to the ratio R (Hamboyan et al. 1989). The use of R which is easier to measure than R' has therefore been justified on physical grounds, based on the existence of component spectral bands. Filter coffees appeared to exhibit behaviour similar to that of instant coffeesCAFE SOLUBLECREMAESPECTROSCOPIAACIDO CLOROGENICOCOMPOSICIONJournal of Dairy Research (RU) |
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CAFE SOLUBLE CREMA ESPECTROSCOPIA ACIDO CLOROGENICO COMPOSICION CAFE SOLUBLE CREMA ESPECTROSCOPIA ACIDO CLOROGENICO COMPOSICION |
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CAFE SOLUBLE CREMA ESPECTROSCOPIA ACIDO CLOROGENICO COMPOSICION CAFE SOLUBLE CREMA ESPECTROSCOPIA ACIDO CLOROGENICO COMPOSICION 105521 Pink, D.A. 75781 Hamboyan, L. 39662 Aboud, H. Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee |
| description |
Ultraviolet spectra of solutions of instant and filter coffees have been analysed as a linear combination of component Gaussian bands. We show that the ratio, R', of two of these bands, one at 329 nm due almost entirely to chlorogenic acid, and the other at 272 nm due to a coffee component not appearing in the chlorogenic acid spectrum, is analogous to the ratio R (Hamboyan et al. 1989). The use of R which is easier to measure than R' has therefore been justified on physical grounds, based on the existence of component spectral bands. Filter coffees appeared to exhibit behaviour similar to that of instant coffees |
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CAFE SOLUBLE CREMA ESPECTROSCOPIA ACIDO CLOROGENICO COMPOSICION |
| author |
105521 Pink, D.A. 75781 Hamboyan, L. 39662 Aboud, H. |
| author_facet |
105521 Pink, D.A. 75781 Hamboyan, L. 39662 Aboud, H. |
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105521 Pink, D.A. |
| title |
Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee |
| title_short |
Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee |
| title_full |
Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee |
| title_fullStr |
Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee |
| title_full_unstemmed |
Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee |
| title_sort |
theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee |
| publishDate |
Nov |
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AT 105521pinkda theoreticalanalysisofultravioletspectroscopicstudiesonthefeatheringofcreamincoffee AT 75781hamboyanl theoreticalanalysisofultravioletspectroscopicstudiesonthefeatheringofcreamincoffee AT 39662aboudh theoreticalanalysisofultravioletspectroscopicstudiesonthefeatheringofcreamincoffee |
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