Rapport

Rapport

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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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Bibliographic Details
Main Authors: 71140 Gautschi, F., 131835 Winter, M., 67867 Flament, I., 131562 Willhalm, B., 121878 Stoll, M., 3180 Association Scientifique Internationale du Café, París (Francia), 32929 3. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Trieste 2-9 Jun 1967
Format: biblioteca
Published: París (Francia) 1968
Subjects:ANALISIS QUIMICO, AROMA, ESPEDIOMETRIA, PROPIEDADES ORGANOLEPTICAS,
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