mycoreobjectrosdok_disshab_0000001688rosdok_disshab_0000001688rosdokdisshabrosdok_derivate_00000367852023-08-08T10:07:42.277Z2017-03-03T09:07:05.960ZadministratoreditorDpublished1rosdok_derivate_0000036785truetruederivate_types:fulltextVolltextfulltextwf_edit_epub wf_register_epubstate:publishedstate:publishedveröffentlichtpublishedrosdok/id00001866881601772MODS updated during RosDok migration in June 2021DissertationHochschulschrift112675238XJosé AntonioSánchez López1982-VerfasserInautDirect analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometryen143922025Prof. Dr.RalfZimmermannUniversität Rostock, Institut für ChemieAkademischeR BetreuerIndgs121503496Prof. Dr.ElkeRichlingTechnische Universität Kaiserslautern, Fachbereich ChemieAkademischeR BetreuerIndgs2147083-2Universität RostockMathematisch-Naturwissenschaftliche FakultätGrad-verleihende Institutiondgg10.18453/rosdok_id00001866http://purl.uni-rostock.de/rosdok/id00001866urn:nbn:de:gbv:28-diss2017-0030-7540 ChemieMathematisch-Naturwissenschaftliche Fakultätfrei zugänglich (Open Access)Lizenz Metadaten: CC0Nutzungsrechte erteiltalle Rechte vorbehaltenUniversität RostockRostock2017monographic20172017Universitätsbibliothek RostockRostock20172017This 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).aromaextractioncoffee machineon-line analysisUniversitätsbibliothek Rostockhttp://purl.uni-rostock.de/rosdok/id00001866doctype:epubdoctype:epubDokumenttypDocument typedoctype:epub.dissertationdoctype:epub.dissertationDissertationdoctoral thesisdiniPublType:doctoralThesis diniPublType2022:PhDThesis XMetaDissPlusThesisLevel:thesis.doctoralinfo:eu-repo/semantics/doctoralThesisdocumentnatureOfContent:ppn_105825778natureOfContent:ppn_105825778HochschulschriftdiniPublType2022:DoctoralThesisdiniPublType2022:DoctoralThesisDissertation oder HabilitationDoctoral thesisDRIVERdiniPublType2022:PhDThesisdiniPublType2022:PhDThesisDissertationPhD thesisKDSF (Pu34)XMetaDissPlusThesisLevel:thesis.doctoralXMetaDissPlusThesisLevel:thesis.doctoralDoktorarbeitdoctoral thesisrfc5646:enrfc5646:enEnglischEnglishengengSDNB:540SDNB:540540 Chemie540 Chemistry & allied sciencesinstitution:unirostockinstitution:unirostockUniversität RostockUniversity of RostockUniversität RostockUniversität RostockUni.Rostockhttp://d-nb.info/gnd/38329-6institution:unirostock.mnfinstitution:unirostock.mnfMathematisch-Naturwissenschaftliche FakultätFaculty of Mathematics and Natural SciencesUniversität Rostock. Mathematisch-Naturwissenschaftliche FakultätMathematisch-Natur-<br />wissenschaftliche FakultätUni.Rostock.Fakultaet.MNFhttp://d-nb.info/gnd/2147083-2accesscondition:openaccessaccesscondition:openaccessfrei zugänglich (Open Access)open accesshttp://purl.org/coar/access_right/c_abf2OAfreeinfo:eu-repo/semantics/openAccess[DE-28]Open Access$gControlled Vocabulary for Access Rights$uhttp://purl.org/coar/access_right/c_abf2licenseinfo:metadatalicenseinfo:metadataLizenzen für Metadatenlicenseinfo:metadata.cc0licenseinfo:metadata.cc0Lizenz Metadaten: CC0license metadata: CC0/creativecommons/p/zero/1.0/88x31.pnghttps://creativecommons.org/publicdomain/zero/1.0/licenseinfo:depositlicenseinfo:depositVeröffentlichungsgenehmigungpermission to storelicenseinfo:deposit.rightsgrantedlicenseinfo:deposit.rightsgrantedNutzungsrechte erteiltrights grantedlicenseinfo:worklicenseinfo:workWerkworklicenseinfo:work.rightsreservedlicenseinfo:work.rightsreservedalle Rechte vorbehaltenall rights reserved/creativecommons/r/reserved/0.9/88x31.png[DE-28]Urheberrechtsschutz 1.0$gRights Statements$uhttp://rightsstatements.org/vocab/InC/1.0/http://rightsstatements.org/vocab/InC/1.0/http://rightsstatements.org/vocab/InC/1.0/Direct analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometryDirect analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometrygnd:112675238Xgnd:143922025gnd:121503496gnd:2147083-2gnd:112675238Xgnd:143922025gnd:121503496gnd:2147083-2rosdok_disshab_0000001688-d3873785e39gnd:112675238XJosé Antonio Sánchez LópezJosé Antonio Sánchez Lópezrosdok_disshab_0000001688-d3873785e60gnd:143922025Prof. Dr. Ralf ZimmermannProf. Dr. Ralf Zimmermannrosdok_disshab_0000001688-d3873785e75gnd:121503496Prof. Dr. Elke RichlingProf. Dr. Elke Richlingrosdok_disshab_0000001688-d3873785e90gnd:2147083-2Universität Rostock Mathematisch-Naturwissenschaftliche FakultätUniversität Rostock Mathematisch-Naturwissenschaftliche FakultätJosé Antonio Sánchez LópezProf. Dr. Ralf ZimmermannProf. Dr. Elke RichlingUniversität Rostock Mathematisch-Naturwissenschaftliche FakultätJosé Antonio Sánchez LópezProf. Dr. Ralf ZimmermannProf. Dr. Elke RichlingUniversität Rostock Mathematisch-Naturwissenschaftliche FakultätJosé Antonio Sánchez LópezRostockUniversität Rostockepub.dissertation10.18453/rosdok_id00001866http://purl.uni-rostock.de/rosdok/id00001866urn:nbn:de:gbv:28-diss2017-0030-7aromaextractioncoffee machineon-line analysisThis 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).20172017epub.dissertation1 Dissertation_Sanchez-Lopez_2017.pdf 11743593 228cc645920e779bf35c7b184d7a7aa1 rosdok/id00001866881601772MODS updated during RosDok migration in June 2021DissertationHochschulschrift112675238XJosé AntonioSánchez López1982-VerfasserInautDirect analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometryen143922025Prof. Dr.RalfZimmermannUniversität Rostock, Institut für ChemieAkademischeR BetreuerIndgs121503496Prof. Dr.ElkeRichlingTechnische Universität Kaiserslautern, Fachbereich ChemieAkademischeR BetreuerIndgs2147083-2Universität RostockMathematisch-Naturwissenschaftliche FakultätGrad-verleihende Institutiondgg10.18453/rosdok_id00001866http://purl.uni-rostock.de/rosdok/id00001866urn:nbn:de:gbv:28-diss2017-0030-7540 ChemieMathematisch-Naturwissenschaftliche Fakultätfrei zugänglich (Open Access)Lizenz Metadaten: CC0Nutzungsrechte erteiltalle Rechte vorbehaltenUniversität RostockRostock2017monographic20172017Universitätsbibliothek RostockRostock20172017This 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).aromaextractioncoffee machineon-line analysisUniversitätsbibliothek Rostockhttp://purl.uni-rostock.de/rosdok/id00001866 2017-03-03T09:07:05.960Z 2023-08-08T10:07:42.277Z 2023-08-18T10:07:42.282Z editorD {"identifier":"rosdok/id00001866","type":"local_id","additional":"","service":"MCRLocalID","created":"2018-06-30T13:27:55.002Z"} {"identifier":"http://purl.uni-rostock.de/rosdok/id00001866","type":"purl","additional":"","service":"RosDokPURL","created":"2018-06-30T13:27:55.215Z","registered":"2018-06-30T13:27:55.215Z"} {"identifier":"10.18453/rosdok_id00001866","type":"doi","additional":"","service":"RosDokDOI","created":"2018-06-30T13:27:56.528Z","registered":"2018-06-30T13:27:56.528Z"} {"identifier":"urn:nbn:de:gbv:28-diss2017-0030-7","type":"dnbUrn","additional":"","service":"RosDokURN","created":"2018-06-30T13:27:55.014Z","registered":"2017-03-09T03:00:07.297Z"} administratorfulltextfile/rosdok_disshab_0000001688/rosdok_derivate_0000036785/Dissertation_Sanchez-Lopez_2017.pdfDirect analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometryDirect analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometrygnd:112675238Xgnd:143922025gnd:121503496gnd:2147083-2gnd:112675238Xgnd:143922025gnd:121503496gnd:2147083-2rosdok_disshab_0000001688-d3873785e39gnd:112675238XJosé Antonio Sánchez LópezJosé Antonio Sánchez Lópezrosdok_disshab_0000001688-d3873785e60gnd:143922025Prof. Dr. Ralf ZimmermannProf. Dr. Ralf Zimmermannrosdok_disshab_0000001688-d3873785e75gnd:121503496Prof. Dr. Elke RichlingProf. Dr. Elke Richlingrosdok_disshab_0000001688-d3873785e90gnd:2147083-2Universität Rostock Mathematisch-Naturwissenschaftliche FakultätUniversität Rostock Mathematisch-Naturwissenschaftliche FakultätJosé Antonio Sánchez LópezProf. Dr. Ralf ZimmermannProf. Dr. Elke RichlingUniversität Rostock Mathematisch-Naturwissenschaftliche FakultätJosé Antonio Sánchez LópezProf. Dr. Ralf ZimmermannProf. Dr. Elke RichlingUniversität Rostock Mathematisch-Naturwissenschaftliche FakultätJosé Antonio Sánchez LópezRostockUniversität Rostockepub.dissertation10.18453/rosdok_id00001866http://purl.uni-rostock.de/rosdok/id00001866urn:nbn:de:gbv:28-diss2017-0030-7aromaextractioncoffee machineon-line analysisThis 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).20172017[xslt]Saxonrosdok/id00001866https://purl.uni-rostock.de/rosdok/id0000186688160177210.18453/rosdok_id00001866urn:nbn:de:gbv:28-diss2017-0030-7José Antonio Sánchez LópezSánchez López José AntonioDirect analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometryDissertationdoctoral thesisUniversität Rostock, 2017This 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…José Antonio Sánchez LópezDirect analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometryUniversitätsbibliothek Rostockhttp://purl.uni-rostock.de/rosdok/id00001866112675238XJosé AntonioSánchez López1982-VerfasserInaut143922025Prof. Dr.RalfZimmermannUniversität Rostock, Institut für ChemieAkademischeR BetreuerIndgs121503496Prof. Dr.ElkeRichlingTechnische Universität Kaiserslautern, Fachbereich ChemieAkademischeR BetreuerIndgs2147083-2Universität RostockMathematisch-Naturwissenschaftliche FakultätGrad-verleihende Institutiondgg[doi]10.18453/rosdok_id00001866[purl]http://purl.uni-rostock.de/rosdok/id00001866[urn]urn:nbn:de:gbv:28-diss2017-0030-7open_access20172017epoch:21th_centuryrfc5646:endoctype:epub.dissertationaccesscondition:openaccessSDNB:540institution:unirostock.mnfstate:published