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GC, GC×GC, and TOFMS for Characterization and Roast Level Differentiation of Coffee

 

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Aroma Profile of Coffee with GC, GC×GC, and TOFMS Elizabeth M. Humston-Fulmer and Joseph E. Binkley | LECO Corporation, St. Joseph, MI USA Introduction GC×GC Benefits GC×GC Benefits Representative Samples Coffee is one of the most consumed beverages in the…
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A P P L I C AT I O N N O T E Gas Chromatography/ Mass Spectrometry Author: Andrew Tipler PerkinElmer, Inc. Shelton, CT Coffee Characterization Using Clarus SQ 8 GC/MS, TurboMatrix HS Trap and GC SNFR Olfactory Port…
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A - 066 Analytical Characterization of Hot Steeped Malt Flavor and Fragrance Volatiles by GC-MS Elizabeth Humston-Fulmer and Joe Binkley LECO Corporation, Saint Joseph, MI USA Introduction Malted barley, one of the main brewing ingredients, provides complex carbohydrates and sugars…
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Uncovering the Volatile Profile of Potato Taste Defect in Roasted Arabica Coffee using GC-MS, GC×GC-MS, and Chemometrics Caitlin N. Cain1, Meriem Gaida2, Pierre-Hugues Stefanuto2, Jean-François Focant2, Kristen J. Skogerboe3, and Robert E. Synovec1 1 Department 2 3 of Chemistry, University…
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