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Sánchez López,  José Antonio

Direct analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometry

Rostock : Universität , 2017

https://doi.org/10.18453/rosdok_id00001866

http://purl.uni-rostock.de/rosdok/id00001866

Abstract:

This thesis work focuses on the development of simple, fast, sensitive and reliable methods based on PTR-TOF-MS for the analysis of the volatile organic compounds responsible for coffee and tea aroma, and how they are extracted from the beans or leaves into the liquid phase. The use of multivariate methods on the dynamic data obtained increased the applicability of the methods allowing differentiation of samples according to its composition (e.g. coffee capsules), country of origin (e.g. tea origins) or the parameters used for preparation (e.g. temperature, pressure, particle size).

Dissertation Open Access


Einrichtung :
Mathematisch-Naturwissenschaftliche Fakultät
Gutachter :
Zimmermann,  Ralf  (Prof. Dr.)
Richling,  Elke  (Prof. Dr.)
Jahr der Abgabe:
2016
Jahr der Verteidigung:
2017
Sprache(n) :
Englisch
Schlagworte:
aroma, extraction, coffee machine, on-line analysis
DDC Klassifikation :
540 Chemie
URN :
urn:nbn:de:gbv:28-diss2017-0030-7
Persistente URL:
http://purl.uni-rostock.de/rosdok/id00001866
erstellt am:
2017-03-03
zuletzt geändert am:
2018-06-30
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