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dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorJordan, Alfons-
dc.contributor.authorLindinger, Werner-
dc.date.accessioned2018-04-23T08:21:11Z-
dc.date.available2018-04-23T08:21:11Z-
dc.date.issued2003-
dc.identifier.issn1387-3806de_CH
dc.identifier.issn1873-2798de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5441-
dc.description.abstractAn extensive analysis of the headspace (HS) of coffee brew using proton-transfer-reaction mass-spectrometry (PTR-MS) is presented. In particular, we present a set of methods that link mass spectral peaks, as observed in PTR-MS, to chemical compounds in the HS of coffee. Combining all this information, a tentative assignment and rough quantification of liquid coffee HS is presented. Coffee was chosen because it contains a large number of chemically diverse volatile organic compounds (VOCs), representing a challenging system for on-line analysis by PTR-MS.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofInternational Journal of Mass Spectrometryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCoffeede_CH
dc.subjectPTR-MSde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleAnalysing the headspace of coffee by proton-transfer-reaction mass-spectrometryde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.publisher.placeAmsterdamde_CH
dc.identifier.doi10.1016/S1387-3806(02)00785-6de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end139de_CH
zhaw.pages.start115de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume223-224de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Yeretzian, C., Jordan, A., & Lindinger, W. (2003). Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry. International Journal of Mass Spectrometry, 223-224, 115–139. https://doi.org/10.1016/S1387-3806(02)00785-6
Yeretzian, C., Jordan, A. and Lindinger, W. (2003) ‘Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry’, International Journal of Mass Spectrometry, 223-224, pp. 115–139. Available at: https://doi.org/10.1016/S1387-3806(02)00785-6.
C. Yeretzian, A. Jordan, and W. Lindinger, “Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry,” International Journal of Mass Spectrometry, vol. 223-224, pp. 115–139, 2003, doi: 10.1016/S1387-3806(02)00785-6.
YERETZIAN, Chahan, Alfons JORDAN und Werner LINDINGER, 2003. Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry. International Journal of Mass Spectrometry. 2003. Bd. 223-224, S. 115–139. DOI 10.1016/S1387-3806(02)00785-6
Yeretzian, Chahan, Alfons Jordan, and Werner Lindinger. 2003. “Analysing the Headspace of Coffee by Proton-Transfer-Reaction Mass-Spectrometry.” International Journal of Mass Spectrometry 223-224: 115–39. https://doi.org/10.1016/S1387-3806(02)00785-6.
Yeretzian, Chahan, et al. “Analysing the Headspace of Coffee by Proton-Transfer-Reaction Mass-Spectrometry.” International Journal of Mass Spectrometry, vol. 223-224, 2003, pp. 115–39, https://doi.org/10.1016/S1387-3806(02)00785-6.


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