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

Direct analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometry Sánchez López, José Antonio 1982- VerfasserIn aut Zimmermann, Ralf 1963- GutachterIn oth Richling, Elke 1967- GutachterIn oth Universität Rostock Grad verleihende Institution dgg Universität Rostock Mathematisch-Naturwissenschaftliche Fakultät Grad verleihende Institution dgg text theses Text Hochschulschrift gw 2016 monographic XA-DE Rostock University publisher 2016 eng 1 Online-Ressource 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).<eng> by José Antonio Sánchez López Enthält 4 Beiträge aus verschiedenen Zeitschriften Kumulative Dissertation Universität Rostock 2017 540 35.39 http://rosdok.uni-rostock.de/resolve/urn/urn:nbn:de:gbv:28-diss2017-0030-7 Direct analysis of volatile compounds during coffee and tea brewing with proton transfer reaction time of flight mass spectrometry Rostock : University, 2016 Druck-Ausgabe (DE-627)880915250 Sánchez López, José Antonio, 1982 - urn:nbn:de:gbv:28-diss2017-0030-7 974783335 rda DE-627 170308 881601772 20251224T204012.0 Converted from MARCXML to MODS version 3.8 using MARC21slim2MODS3-8_XSLT1-0.xsl (Revision 1.174 20250328) ger