|Publication type:||Article in scientific journal|
|Type of review:||Peer review (publication)|
|Title:||Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry|
|Published in:||International Journal of Mass Spectrometry|
|Publisher / Ed. Institution:||Elsevier|
|Publisher / Ed. Institution:||Amsterdam|
|Subjects:||Partition coefficients; Coffee; Flavor|
|Subject (DDC):||663: Beverage technology|
|Abstract:||Recently we introduced a dynamic approach to determine Henry's law constants (HLCs) of volatile organic compounds (VOCs) in water, and applied it to a series organic compounds dissolved in pure water. Here, we first discuss a further development of the original approach such that it can be applied to complex liquid food systems (coffee). Second, we examine the impact of non-volatile constituents on the HLC. More specifically, we evaluate the impact of non-volatile coffee constituents on the HLC of 2-methylpropanal, 3- and 2-methylbutanal, dimethylsulfide, dimethyldisulfide and ethyl-2-methylbutyrate. Finally, we demonstrate that the concentration on the VOC in solution does not affect the HLC, over the investigated concentration range of 10^-4 to 10 ppm.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.