Laser ionization mass spectrometry (REMPI-TOFMS) for on-line analysis of volatiles in food science: Coffee-roasting and headspace experiments

Published December 16, 1998 | Version v1

Journal article Metadata-only

1. GSF Forschungszentrum Umwelt und Gesundheit GmbH, Institut fuer Oekologische Chemie, Ingolstaedter Landstrasse. 1, D-85764 Neuherberg, Germany and Technische Universitaet Muenchen, Lehrstuhl fuer Oekologische Chemie und Umweltanalytik, D-85748 Freising (Germany)
2. Nestle Research Center, Nestec Ltd., Vers-chez-les-Blanc, P.O. Box 44, CH-1000 Lausanne 26 (Switzerland)

Using REMPI at 266 nm or 248 nm several phenolic compounds, such as Phenol or the flavor-active 4-vinylguaiacol, can be detected in the roast off-gas

Additional details

Country of Publication: United States
Country of Input or Organization: International Atomic Energy Agency (IAEA)
INIS RN: 40072885
Subject category: S37: INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY; S74: ATOMIC AND MOLECULAR PHYSICS;
Resource subtype / Literary indicator: Conference
Descriptors DEI: BEVERAGES; FLAVOR; LASER RADIATION; MULTI-ELEMENT ANALYSIS; PHENOL; PHOTOIONIZATION; PROCESS CONTROL; QUANTITATIVE CHEMICAL ANALYSIS; RESONANCE IONIZATION MASS SPECTROSCOPY; ROASTING; TIME-OF-FLIGHT METHOD; TRACE AMOUNTS; VOLATILITY
Descriptors DEC: AROMATICS; CHEMICAL ANALYSIS; CHEMICAL REACTIONS; CONTROL; ELECTROMAGNETIC RADIATION; FOOD; HYDROXY COMPOUNDS; IONIZATION; MASS SPECTROSCOPY; ORGANIC COMPOUNDS; ORGANOLEPTIC PROPERTIES; OXIDATION; PHENOLS; RADIATIONS; SPECTROSCOPY