Rapport
After a survey of the recent research on coffee aroma, the choice of the starting material and the aims of the work are briefly discussed. Concentration steps are necessary in order to enable analysis of minor constituents. Separation procedures are outlined and compared as to their usefulness and inherent disadvantages. The identification of products using spectrometric methods is explained in some detail, special emphasis being placed upon mass spectrometry. Examples to illustrate the procedure are given; many analogues and homologues of different chemical classes were found to be present. There are some 300 substances known up to know to occur in coffee aroma
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| Main Authors: | , , , , , , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1968
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| Subjects: | ANALISIS QUIMICO, AROMA, ESPEDIOMETRIA, PROPIEDADES ORGANOLEPTICAS, |
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